Ingredients & Directions
- 1 package (8 ounces) semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 egg yolk
- 1 teaspoon water
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 2 tablespoons confectioners' sugar
Place the chocolate into a medium bowl.
Heat the heavy cream in a 1-quart saucepan over medium heat to a boil. Pour the heavy cream over the chocolate in the bowl and let stand for 5 minutes. Using a whisk, stir until the mixture is smooth. Freeze for 15 minutes. Stir the chocolate mixture. Freeze for 15 minutes or until the chocolate mixture is firm.
Beat the egg yolk and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 16-inch square. Brush the pastry with the egg mixture to within 1/2 inch of the edge. Drop the chocolate mixture by 24 teaspoonfuls onto the pastry sheet, making 4 rows, with 6 evenly-spaced spoonfuls in each row.
Unfold the remaining pastry sheet on the work surface. Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal. Brush the pastry with the egg mixture. Using a pastry wheel or a sharp knife, cut between the 4 rows to make 4 strips. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets. Freeze for 15 minutes or until the pastries are firm.
Heat the oven to 375°F.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.