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
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

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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