Cinnamon and chocolate garnish a coffee-flavored pastry cream piled into golden puff pastry shells. We’ve garnished with chopped Andes peppermint candies and green sugar sprinkles during the holidays.
[li]1 (10-ounce) package puff pastry shells[/li]
[li]2 (1-ounce) bars dark chocolate[/li]
[li]2 teaspoons instant coffee or espresso powder[/li]
[li]1 teaspoon water[/li]
[li]1 cup heavy cream[/li]
[li]1 tablespoon sugar[/li]
[li]1/2 cup candy toffee bits[/li]
Preheat oven to 400°.
Bake and cool the pastry shells according to the package directions.
Finely chop 1 chocolate bar. Set aside.
Stir the espresso powder and water in a medium bowl until dissolved. Add the cream and sugar. Beat with an electric mixer at high speed until stiff peaks form. Fold the toffee bits and the chopped chocolate into the cream. Cover and refrigerate until ready to serve.
To serve, divide the cream mixture between the pastry shells. Sift the cinnamon over the filling, and shave the remaining chocolate bar with a vegetable peeler over the filling. For a holiday flair, substitute the cinnamon and chocolate with chopped chocolate peppermint candies and green sugar sprinkles.
Option: Cover and refrigerate the shells for at least 1 hour before serving.
Substitution Tip: You can substitute 2 cups thawed frozen whipped topping for heavy cream and sugar.