Mini Chocolate Cream Puffs
They’re tiny, but decadent.
1/2 of a 17/3 oz. pkg (1 sheet) frozen puff pastry, thawed
3 oz. semisweet chocolate, chopped
2 tsp shortening
1 recipe Chocolate Cream Filling OR Nutella
Preheat the oven to 425 degrees.
Unfold puff pastry. Using a sharp knife, cut pastry into 1 1/2 inch squares. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 minutes. Transfer to a wire rack to cool.
Set a wire rack on either a plate or a baking sheet. Melt chocolate and shortening, either in the microwave or over the stove. Dip top halves of pastry squares into melted chocolate, and place on wire rack.
Chill until set (at least 15 minutes).
Split each square in half horizontally with a serrated knife. Spread bottom halves with chocolate cream filling
OR Nutella and place the chocolate-dipped half on top.
Store in an airtight container in the fridge or freezer.
Scrumdillyicious!