Chocolate Bundles with Chocolate Ganache Recipe courtesy Paula Deen
Prep Time: 10 min
Level: Easy
Serves: 4 servings
Cook Time: 35 min
Ingredients
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 miniature chocolate kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
2 tsp Karo syrup
Sweetened whipped cream,
optional Mint sprigs, for garnish
Can put ganache in a squeeze bottle so you can decorate your creations. It will keep in the fridge and you can heat up in the bottle in a hot water bath on the stove. (Also dipping choc you can also do the same)
Directions
Bundles: Preheat oven to 350 degrees F. Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache: In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.
Serve bundles garnished with strawberry slices and mint sprigs.
Other variations: put choc with tsp of cherry pie filling or apple pie filling with Carmel filling
Prep Time: 10 min
Level: Easy
Serves: 4 servings
Cook Time: 35 min
Ingredients
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 miniature chocolate kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
2 tsp Karo syrup
Sweetened whipped cream,
optional Mint sprigs, for garnish
Can put ganache in a squeeze bottle so you can decorate your creations. It will keep in the fridge and you can heat up in the bottle in a hot water bath on the stove. (Also dipping choc you can also do the same)
Directions
Bundles: Preheat oven to 350 degrees F. Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache: In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.
Serve bundles garnished with strawberry slices and mint sprigs.
Other variations: put choc with tsp of cherry pie filling or apple pie filling with Carmel filling
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