Speedy Chocolate Peanut Butter Fudge
INGREDIENTS:
1 pk Puff pastry (17.25 oz), 2 pk (6 oz) instant chocolate fud
-- frozen; thawed -- flavor pudding mix
2 c Milk 1 c Heavy cream; whipped
1/2 c Coffee, strong brewed 1/2 c Chocolate sauce
-- cooled 1/2 c Almonds, lightly toasted
1/4 c Coffee-flavored liqueur -- sliced
1 pk Puff pastry (17.25 oz), 2 pk (6 oz) instant chocolate fud
-- frozen; thawed -- flavor pudding mix
2 c Milk 1 c Heavy cream; whipped
1/2 c Coffee, strong brewed 1/2 c Chocolate sauce
-- cooled 1/2 c Almonds, lightly toasted
1/4 c Coffee-flavored liqueur -- sliced
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 1:10 1. Preheat oven to 350 F. Unwrap thawed puff pastry sheets and cut each sheet into thirds at the fold marks. Place on 2 ungreased baking sheets; prick all over with a fork. Bake 15 mins. Prick with a fork again and bake 8 to 10 mins longer, or until pastry is golden brown. Let cool completely on baking sheets. When cool, cut each piece of pastry crosswise into 6 equal pieces. Split each piece in half horizontally, keeping tops and bottoms together.
2. In a large mixing bowl, combine milk, cold coffee, coffee liqueur, and pudding mix. Beat with an electric mixer on low until well combined, 1 min. Fold in whipped cream. Cover and refrigerate 1 1/2 hours.
3. To assemble, place a generous tablespoonful of pudding mixture on bottom half of each puff pastry piece, then replace top piece of puff pastry. Drizzle chocolate sauce lightly over each napoleon, then sprinkle toasted almonds on top. Refrigerate 6 hours before serving.
ISBN 0-06-016537-5 Preparation Time: 1:10 1. Preheat oven to 350 F. Unwrap thawed puff pastry sheets and cut each sheet into thirds at the fold marks. Place on 2 ungreased baking sheets; prick all over with a fork. Bake 15 mins. Prick with a fork again and bake 8 to 10 mins longer, or until pastry is golden brown. Let cool completely on baking sheets. When cool, cut each piece of pastry crosswise into 6 equal pieces. Split each piece in half horizontally, keeping tops and bottoms together.
2. In a large mixing bowl, combine milk, cold coffee, coffee liqueur, and pudding mix. Beat with an electric mixer on low until well combined, 1 min. Fold in whipped cream. Cover and refrigerate 1 1/2 hours.
3. To assemble, place a generous tablespoonful of pudding mixture on bottom half of each puff pastry piece, then replace top piece of puff pastry. Drizzle chocolate sauce lightly over each napoleon, then sprinkle toasted almonds on top. Refrigerate 6 hours before serving.