Chocolate Mini-Puffs
1/2 (17.3-ounce) package Frozen Puff Pastry Sheets (1
sheet)
3 tablespoons sugar -- divided
1 cup heavy cream
1/3 cup cocoa
Thaw pastry sheet at room temperature for 30 minutes.
Preheat oven to 400ºF.
Unfold pastry on a lightly floured surface. Roll to
make a 14 × 9-inch rectangle. Using a 2-inch biscuit
cutter, cut into 24 rounds. Prick rounds with fork
tines. Brush with water; sprinkle lightly with sugar,
using a total of 1 1/2 teaspoons. Place pastries on an
ungreased baking sheet, about 2 inches apart. Bake 10
minutes or until puffed and golden.
Meanwhile, in a small bowl with electric mixer on
high, beat cream, cocoa and the remaining 2 1/2
tablespoons sugar until stiff peaks form, about 3
minutes. Split each round in half. For each mini-puff,
spoon about 2 teaspoons of chocolate mixture on bottom
half; top with remaining pastry half and 1 teaspoon of
chocolate mixture; repeat with remaining rounds.
Decorate with chocolate curls or chocolate sprinkles
and a dusting of cocoa, if desired.
Yield: "24 mini-puffs"
Per Serving (excluding unknown items): 99 Calories; 8g
Fat (67.7% calories from fat); 1g Protein; 7g
Carbohydrate; 1g Dietary Fiber; 14mg
Cholesterol; 29mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat;
0 Other Carbohydrates.
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