Diana's Desserts - www.dianasdesserts.com
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Pastry Cups with Swirled Chocolate
in Diana's Recipe Book
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Servings: 6 |
Ingredients: 1/3 cup granulated sugar 1/4 cup corn starch 1 1/2 cups milk 1 egg, beaten 2 oz. white baking chocolate, melted 2 oz. semi-sweet baking chocolate,melted 1 package frozen puff pastry shells* (see note below) Unsweetened cocoa powder |
Instructions: In medium saucepan, combine sugar and corn starch. Gradually stir in milk. Cook and stir over medium heat until mixture just comes to boil. Reduce heat and cook 1 minute longer. Gradually whisk hot milk mixture into beaten egg. Divide mixture in half. Stir white chocolate into one half and semi-sweet chocolate into the other. Cover surface of fillings directly with plastic warp. Chill. Meanwhile, prepare puff pastry shells according to package directions. To serve, spoon white and semi-sweet chocolate fillings into shells. Swirl with knife to marble. Dust each serving with cocoa powder. Makes 6 servings. *Note: If you like, substitute 1 package mini puff pastry shells. Divide white and semi-sweet chocolate fillings evenly among mini shells. |
Date: June 9, 2003 |