Tuesday, 22 December 2009
Very easy and good with either afternoon tea, morning coffee or after a meal with a good expresso!
This is a good change from mince pies and Christmas cake.
1/2 (17.3-ounce) package Frozen Puff Pastry 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.