Chocolate Cherry Puffs
Commercial puff pastry
1 cup heavy cream
1/2 cup sifted powdered sugar
2 tablespoons cocoa
3/4 cup sugar
1/4 cup corn starch
2 tablespoons butter
1 teaspoon almond flavoring
1 can bing cherries
chocolate sauce
Cut puffy pastry sheets into six 4 inch triangles, bake until
golden. Beat heavy cream in cold mixer until whipped, fold in
powdered sugar and cocoa, chill. Combine remaining ingredients in
sauce pan, cook until thickened, let cool. To assemble cut pastry in
half, fill with cherry mixture and top with chocolate cream. Place
top back on, sprinkle with powdered sugar and drizzle with chocolate
sauce. Serve immediately.
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