Monday, February 1, 2010

Amie's Chocolatey Delight

Okay, so my fantastic friend Amie made this dessert today with her mom and she was so nice to provide me something to post today. I am very open to contributions from friends and readers, so if you have something you would like to share, please let me know. Amie, you're amazing! Hope you all enjoy her dessert creation, it sounds delicious to me!

Amie's Chocolatey Delight

1 package Puff Pasty Sheets
1 egg or 1/4 milk for baking
1 large package Jell-O Instant Chocolate Pudding (make according to directions)
3 cups milk
1 cup heavy whipping cream
1 package ripe strawberries
sugar/Splenda for strawberries (optional)
powdered sugar
bittersweet chocolate melted

Defrost puff pastry sheets, approximately 40 minutes. Preheat oven to 400 degrees F. Once thawed cut pastry into 3 long pieces and cut those into 3 again. You should have 9 squares from each sheet. Place the squares on a foil lined baking sheet and brush with egg or milk, and cook for approximately 15-20 minutes, or until golden. Let cool to room temperature.
Make pudding according to directions and set aside. Whip heavy cream until fluffy. Fold cream into pudding until combined and refrigerate for 20-30 minutes, allowing pudding to become cold and set well.
Wash and prepare strawberries. Cut into 4 pieces lengthwise. Sprinkle with sugar or Splenda to sweeten (optional), and set aside.
Take each puff pastry square and cut around the seam, to make a top and a bottom piece. Place on cutting board or baking sheet to fill.
Fill each square with approximately 1 heaped spoonful (I used a soup spoon) of chocolate pudding and cream mixture. Place 2-3 pieces of strawberry in each. Add a little dollop chocolate mixture to hold pastry lid on. Once all are filled, dust with powdered sugar.
Melt the bittersweet chocolate in the microwave. Spoon the chocolate into a Ziploc bag and gather at the corner. Remove as much air as you can from the bag and twist the chocolate down into the corner. (This is a makeshift pastry bag, with very little cleanup!) Cut the tip off of the corner and drizzle across the top of each. (Make sure to cut a small hole or you'll get a big glob of chocolate instead of just a drizzle!)
Refrigerate for at least one hour before serving.
Makes 18.

**Note** she mentioned also you could of course use sugar free pudding to reduce the carb content of this. sounds tasty, no?

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