Chocolate-Raspberry Puff Pastry Shells

7 ingredients
9 steps

Ingredients

  • 1 (10 ounce) package puff pastry shells, thawed
  • 12 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
  • 1 (13 ounce) jar nutella, chocolate hazelnut spread
  • 1 pint fresh raspberry
  • fresh mint leaves, garnish

Directions

  1. 1
    Preheat oven to 400F.
  2. 2
    Bake and cool pastry shells according to pkg directions.
  3. 3
    Place cream, sugar and vanilla in large bowl.
  4. 4
    Beat with mixer at high speed until stiff.
  5. 5
    Place 2 tablespoons spread in each pastry shell.
  6. 6
    Top with 4-5 raspberries.
  7. 7
    Spoon 2 tablespoons sweetened whipped cream on top of raspberries.
  8. 8
    Garnish with mint leaves and top with pastry shell tops.
  9. 9
    Serve immediately.

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