Recipe
Ingredients
-
5 ounces semi-sweet chocolate, melted
-
1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
-
3/4 cup heavy cream
-
2 tablespoons confectioners’ sugar
-
2 ounces white chocolate, melted
Directions
Spoon 1/4 teaspoon melted semi-sweet chocolate into each pastry cup. Reserve remaining melted semi-sweet chocolate.
Beat the heavy cream and sugar in a medium bowl with an electric mixer on high speed until soft peaks form. Stir in 3 tablespoons reserved melted semi-sweet chocolate. Spoon or pipe the mixture into the pastry cups.
Drizzle the remaining reserved melted semi-sweet chocolate and the melted white chocolate over the pastries.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Lemon Berry Napoleon Loaf
-
Chocolate-Dipped Shell Sundaes
-
Cinnamon-Almond Croissants
-
Mediterranean Palmiers
-
Mini Peach Struesel Tarts
-
Crab Appetizer Napoleons
-
Mixed Berry Baskets
-
Mascarpone & Berry Pillows
-
Lobster Salad Cups
-
Spinach and Feta Mini-Calzones
-
Pumpkin Mousse Napoleons
-
Blue Cheese & Fig Appetizers
-
Mini Puff Tartlets
-
Lemon Raspberry S’mores
-
Candy Bar Puffs
-
Dulce de Leche Banana Napoleons
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?