One of my FAVORITE desserts. I learned how to make them in a cooking class one summer, and I’ve been in love ever since. It’s a real people-pleaser. A smooth chocolate ganache encased in little pockets of puff pastry.
You can cut the raviolis out with a ravioli-punch or use a pizza wheel.
It’s normal for the chocolate to spill out of the sides, just crimp the dough well before sticking them in the oven.
Melt in your mouth(:
Here’s my mouth-watering recipe:
- 12 oz semi-sweet chocolate chips
- 1 cup heavy cream
- Egg wash (1 egg + splash of water)
- 1 pkg. puff pastry dough (there should be two sheets in one container)
- Flour (for dusting)
- Powdered sugar (for dusting)
Make the ravioli:
*Before: preheat oven to 375, thaw out puff pastry.*
- Heat the heavy cream in a small saucepan. As it just begins to boil around the edges, pour the cream over the chocolate chips in a little bowl. Let it sit for a minute, then stir until the chocolate chips are melted. (If the mixture doesn’t get smooth, put it back on the heat and whisk until it’s smooth.)
- Put the bowl in the freezer for 15-20 minutes, then stir. Put it back for 20 minutes until the ganache is firm.
- Roll out the puff pastry sheets on a floured surface. Brush the egg wash on one of the sheets up until 1 inch of the edge.
- Drop ganache by teaspoons about 1 1/2 inches apart on the egg-washed dough. (there should be about 15-20 spoonfuls.) Then, cover the first sheet of dough with the second sheet. Press your fingers around each, sealing the chocolate.
- Cut the ravs with a ravioli cutter, knife, or pizza wheel. Don’t cut too close to the chocolate!
- Place the raviolis on a parchment paper-lined baking sheet, and put in the freezer for 15 minutes. Then, bake for 15 minutes in the preheated oven.
Cool before eating, dust with powdered sugar, and enjoy!
(Inspiration courtesy of Pepperidge Farm)