If you are a regular reader of this blog, then you know that I love to throw a good party. Now that Spring is hopefully on it’s way (with Michigan weather, the chance of snow doesn’t really go away until late April), I am gearing up to host some fun get togethers. And what get together is complete without some yummy food.
While the girls and I were grocery shopping last week we decided to pick up some Puff Pastry Sheets, found in our stores freezer section.
Whether you are hosting a baby shower, or simply having a Spring party, creating an amazing dish is easy using Puff Pastry Sheets. They are so easy to use friends! With a thaw time of no longer than 40 minutes, you can create a recipe that is perfect for any occasion.
Today, I wanted to share with you an easy dessert that was inspired by using Puff Pastry sheets. Now, if you know anything about me, you know that I love chocolate. So, this recipe uses an easy to make chocolate hazelnut mousse, and it comes together so easily!
I even created a video to walk you through the process, which you can see below.
Let the Pepperidge Farm® Puff Pastry Sheets thaw for up to 40 minutes until they are easy to unroll. Cut each sheet into 12 squares.
Once cut, mold each square into a lightly greased mini cupcake pan.
Bake for 15 minutes at 400 degrees. If you really want to bring out a the golden color of the pastry sheets then add an egg wash prior to baking. Since Autumn has an egg allergy, we skipped that part.
After they have cooled slightly take a spoon and make a slight indentation in each muffin tin, so that there is space to put the yummy chocolate hazelnut filling.
To make the filling, put cream cheese and chocolate hazelnut spread in a mixer, and mix it until it is smooth. Then remove it to a separate bowl.
Next up is to make the whipped cream (or as my girls like to call it kippy), which is super easy. Put two cups of heavy whipping cream in a mixing bowl (with the whisk attached), with 2 tabelspons of sugar, and beat it until soft peaks form.
Take about one cup of the whipped cream out and reserve for later. Then fold in the rest of the whipped cream into the chocolate cream cheese mixture.
Spoon this into the prepared Puff Pastry Sheets.
Put the reserved whipped cream into a pastry bag and pipe onto each Puff Pastry.
Sprinkle with cocoa powder and hazelnuts.
And enjoy!! These are such an easy and tasty dessert, that make it seem like you worked all day in the kitchen, but thanks to Puff Pastry Sheets you did not.
- 8 oz cream cheese
- 1 cup chocolate hazelnut spread
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 package Pepperidge Farm® Puff Pastry Sheets
- cocoa powder
- hazelnuts
- Let Puff Pastry Sheets thaw. Once thawed cut each sheet into twelve square and press one square each into a mini muffin tin. Bake for 15 minutes at 400 degrees.
- Once baked, cool slightly then use a spoon to make a indentation in each muffin.
- Beat cream cheese and hazelnut spread together until smooth. Remove from bowl.
- Whip cream and sugar together until soft peaks form. Reserve on cup, then fold the rest of the whipped cream into the chocolate cream cheese mixture.
- Spoon this into the puff pastry bites.
- Put the reserved whipped cream into a pastry bag and pipe a small amount on each bite.
- Top with a sprinkle of cocoa powder and hazelnuts.
