Chocolate Cream Vol-au-Vent

February 10, 2008
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‘Vol-au-vent’ is French for ‘windblown.’ This light, round, open puff pastry shell is almost always filled with savory meat and/or vegetables. With these Chocolate Cream Vol-au-Vents, you’ll be breaking the mold—and you’ll be awfully glad you did. SAM

1 (8-ounce) package frozen vol-au-vent puff pastry shells
2 cups milk
4 cups heavy cream
12 ounces semi-sweet chocolate morsels
1/4 cup butter, softened (1/2 stick)
1/2 pint whipping cream, whipped

Bake the vol-au-vent shells according to the directions on the package and set aside to cool. In the top of a double boiler over simmering water, heat the milk and cream. Add the chocolate and stir until melted. Add the butter. Beat steadily with a wooden spoon until smooth, about 2 minutes. Pour into the cooled pastry shells and chill for 3 or 4 hours until set. Garnish with whipped cream.
Makes 8 servings.

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