Mini Chocolate Cream Puffs

They’re tiny, but decadent.

1/2 of a 17/3 oz. pkg (1 sheet) frozen puff pastry, thawed

3 oz. semisweet chocolate, chopped
2 tsp shortening

1 recipe Chocolate Cream Filling OR Nutella

Preheat the oven to 425 degrees.

Unfold puff pastry. Using a sharp knife, cut pastry into 1 1/2 inch squares. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 minutes. Transfer to a wire rack to cool.

Set a wire rack on either a plate or a baking sheet. Melt chocolate and shortening, either in the microwave or over the stove. Dip top halves of pastry squares into melted chocolate, and place on wire rack.

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Chill until set (at least 15 minutes).

Split each square in half horizontally with a serrated knife. Spread bottom halves with chocolate cream filling

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OR Nutella and place the chocolate-dipped half on top.

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Store in an airtight container in the fridge or freezer.

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