I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
This dessert totally reminds me of my daughter. She is as girly as a four year old girl can be. She once told me that she didn't need makeup because her face is still too fancy! She loves to twirl in pink fluffy skirts and pretty shoes. The best day of her life is when she gets her hair done or nails painted. And her favorite Disney princess is...all of them!
So the reason this dessert reminds me of her is because it's what I would consider a "fancy" dessert. Buttery puff pastry wrapped around oozy chocolate and peanut butter in a shape that resembles a little handbag. It's then adorned in whipped cream, chocolate ganache and strawberries. As Fancy Nancy would say, Magnifique!
But, here's the real kicker to these precious little treats, they take about five minutes to make, and require only a few simple ingredients. There is no trick to them, no intricate technique or unattainable ingredient. In fact, I kind of just threw them together, I was in a hurry! The perfect dessert, good enough for all of us princesses!
Chocolate Bundles with Chocolate Sauce By Paula Deen
For the bundles: •1 sheet frozen puff pastry, thawed •2 eggs •1 teaspoon whipping cream •8 chocolate drops (recommended: Hershey's kisses) •8 miniature chocolate candy bars (I used Reeses mini cups) For the chocolate sauce: •1/2 cup heavy cream •4 ounces milk chocolate, broken into small pieces •Sweetened whipped cream, optional •Fresh strawberries, sliced, for garnish •Mint sprigs, for garnish
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
For the bundles: Allow the puff pastry to thaw, covered, for 30 minutes at room temperature. When it is pliable, unfold puff pastry and cut the sheet into 4 squares
Beat the eggs and cream together to create an egg wash. Brush the entire surface of each pastry square with egg wash. In the center of each pastry square, place 2 chocolate drops and 2 miniature candy bars. Pull the corners of each square up around the chocolate, and twist the top of the dough clockwise to complete the "bundle." Brush the exteriors of the chocolate bundles with more egg wash.
Place the bundles on the cookie sheet. Bake for about 35 minutes, until golden brown.
For the chocolate sauce: In a small saucepan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over the top. Whisk until the sauce is smooth.
Puddle the chocolate sauce on each plate and place a bundle on top. Top with whipped cream and additional chocolate sauce, if desired. Serve the bundles garnished with strawberry slices and mint sprigs.
I made these to share with my foodie friends Alissa and Sara. In return Sara shared with us her delicious pasta with sage and browned butter. Alissa brought along an incredible watermelon salsa, both dishes I could not keep my fork out of! Be sure to keep an eye on their blogs for the recipes!