Recipe
Ingredients
-
3/4 cup heavy cream
-
2 tablespoons confectioners’ sugar
-
1/2 teaspoon vanilla extract
-
2 ounces semi-sweet chocolate, melted
-
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
-
1 ounce bittersweet chocolate, grated
Directions
Beat the heavy cream with the sugar and vanilla in a medium bowl using an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate.
Spoon or pipe approximately 2 teaspoons chocolate mixture into each pastry cup. Sprinkle with the grated chocolate.
For Dark Chocolate Ganache Cups, reduce the heavy cream to 1/4 cup and increase the bittersweet or dark chocolate to 4 ounces. Omit the confectioners' sugar and semi-sweet chocolate. Stir the chocolate and heavy cream in a medium microwavable bowl. Microwave on HIGH for 45 seconds or until the chocolate is melted. Add the vanilla extract and stir until the mixture is smooth. Spoon the mixture into the pastry cups and let stand for 15 minutes before serving.
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
-
New England Clam Chowder Cups
-
Dessert Mini Wraparounds
-
Chipotle Lobster Cups
-
Chocolate Raspberry Pillows
-
Butternut Squash & Prosciutto Flatbread
-
Baklava
-
Cappuccino Cream Cups
-
Maxwell Street Polish Tartlets
-
Tattooed Potato Tart
-
Citrus Fruit Tart
-
New England Harvest Turnovers
-
Salted Caramel Chocolate Cups
-
Creamy Seafood Puffs
-
Inside-Out Caramel Apples
-
Banana Purses
-
Glazed Salmon Puffs with Citrus Salsa
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?