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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe was put together in 5 minutes and was baked the following day. I made this without the Amaretto because I served it here but it needs it to become and even more elegant dessert. Ingredients:
1 (6 count) package puff pastry shells, baked according to pkg directions |
3 tablespoons sugar |
1 cup heavy cream |
1/2 cup confectioners' sugar |
1/4 cup unsweetened baking cocoa |
1 tablespoon almond extract or 1 tablespoon amaretto |
1 cup fresh raspberry |
8 ounces whipped topping, mixed with |
3 tablespoons finely chopped almonds, garnish |
6 sprigs mint, garnish (optional) |
Directions:
1. Bake pastry shells according to pkg directions.
2. Beat cream, confectioners'sugar, cocoa and liqueur or extract, in bowl until soft peaks form.
3. Divide chocolate mixture into 6 pastry puffs and 1/3 cup raspberries among the six puffs.
4. Place remaining raspberries and remaining sugar in blender jar.
5. Cover and blend until smooth.
6. Spoon sauce around edge of puffs and drizzle the rest over the top.
7. Garnish with almond whipped topping.
8. Garnish with mint.
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