The blog has been quiet lately and that’s because I’ve been working a lot and I have a lot of work coming up so the posts are going to be sporadic at best. I was craving chocolate big time this week so I made these little beauties for 4th of July and they are delicious but evil because they are so small and you can pop like 5 of them before you realize how many you’ve had! I changed the recipe to simplify it a bit so I’ll give you the original and then my twist. The recipe is from http://www.puffpastry.com.
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
3 tablespoons sugar
1 cup heavy cream
1/3 cup unsweetened cocoa powder
Unsweetened baking cocoa, chocolate curls or chocolate sprinkles (optional, for decorating)
1 Heat oven to 400.
2 Unfold pastry on a lightly floured surface. Roll the pastry into a 14 x 9-inch rectangle. Cut the pastry into about 30 rounds, using a 1 3/4-inch cookie or biscuit cutter and place the pastry rounds 2″ apart on a baking sheet. Prick the pastry rounds with a fork. Brush them with water and sprinkle with 1 1/2 teaspoons sugar.
3 Bake the pastry rounds for 10 minutes or until they’re golden brown. Remove the pastry rounds from the baking sheet and cool on a wire rack for 10 minutes.
4 Beat the cream, cocoa and remaining sugar in a medium bowl with an electric mixer set on high speed until stiff peaks form. Split the pastries into 2 layers. Spread about 2 teaspoons chocolate mixture on 30 bottom layers. Top with the top layers. Sift the cocoa over the pastries, if desired.
(I used a package of Dove Chocolate Discoveries Mousse Mix for the filling with DCD Dark Chocolate, heaven!)