Today’s recipe is chocolate madness. It is a recipe that I adapted from one I saw Paula Deen make. You need to be a true chocolate lover to eat this. The recipe incorporates 3 types of chocolate candy. It could easy put a diabetic into a coma. We are talking Snicker’s and Hershey’s Kisses all melty and gooey encased in deliciously flaky puff pastry. Now it doesn’t stop there folks. Here come the third chocolate candy. Then you top it with a ganache made from a Symphony Bar and a dollop of sweetened whipped cream. I must say I love the ganache. I did sneak and eat some of it with a spoon all on it’s own. Then I went back for a few more spoonfuls. It’s that good. It would also be excellent just drizzled on top of a scoop of ice cream. And did I tell you how divine the ganache is. This dessert will definitely fulfill your chocolate fix.
Chocolate Candy Puff Pastry Dessert
- 1 sheet puff pastry, thawed according to pkg.
- 1 eggs
- 1/2 teaspoon heavy cream
- 12-16 chocolate kisses, unwrapped of course
- 4 fun size Snicker’s candy bars, obviously unwrapped
- Preheat oven to 350.
- Unfold pastry and cut into 4 squares. Place one Snicker’s on each square. The place 2 kisses on top of the Snicker’s.
- Pull 4 corners of each square of pastry dough to top of the kisses and twist. Then squeeze 1 to 2 more kisses inside with other candy before pressing seams together creating a little puff pastry pyramid with the candy inside.
- Place the little puff pastry pyramids on a baking sheet lined with parchment paper.
- Beat egg and cream together and brush exterior of the pyramids.
- Bake at 350 for 30-35 minutes until golden. Make ganache recipe below while the pastries bake.
- 1/2 cup heavy cream
- 1 (4.25 oz) Symphony milk chocolate bar, broken into pieces
- Sweetened whipped cream, optional
- In a double broiler, place cream and chocolate.
- Stir until chocolate is completely meted into the cream and is nice and smooth.
- Remove from heat and allow to cool slightly.
Place a spoonful of the ganache on the plate. Place the pastry on top of the ganache. Drizzle pastry with more ganache followed by a dollop of sweetened whipped cream.