Have I told you that one
of my best friends is frozen puff pastry sheets? They are very versatile and
handy, especially when I ‘m desperate. Dinner guests at short notice, for examples. If we have guests, I will cook whatever we have planned for
that day for main but increase the portion. We do not normally have pudding every
evening after dinner, maybe just once or twice a week. However, when we have dinner
guests, it is a good excuse to have pudding, don’t you think?
These chocolate parcels
are excellent for occasions like these as they are so easy to prepare as long
as you have puff pastry sheets in your freezer and a bar or two of good quality chocolate
in your pantry.
Ingredients
100 grams of good dark chocolate (about
sixteen rectangles- 25 grams/ 4 rectangles per parcel). You can also use half dark and half milk
chocolate with high cocoa content – I use Whitaker’s Milk Chocolate with 33%
cocoa.
1 Egg – lightly beaten to
glaze
Icing sugar
Method
Pre-heat the oven to 200
degree (C)
Place 4 squares of
chocolate onto one side of the pastry rectangle and fold the other side over,
crimp the edge to seal. You can crimp them by hand or use a fork to press down
the edges together. Repeat this with the other three rectangles.
Glaze the parcels with
egg and place them on the baking paper lined tray, bake for 20 minutes or until
puffed and golden. Serve warm (when the chocolate filling is still gooey) with
sifted icing and vanilla ice-cream.
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