Pastry Cups with Swirled Chocolate

in Diana's Recipe Book

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

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