I have not been very creative cooking lately - nothing new on the table. Lots of the same old favorites! I asked Leroy what recipe I should post and he reminded me of this one that I made for New Years. OH MY, it was phenomenal. These are fairly straightforward to prepare - but they do take some time. And they reheat really well - BAD for midnight snacks...
Chocolate Ravioli
Ingredients
1/2 cup heavy cream
1 package (8 oz.) semi-sweet chocolate squares, chopped
2 egg yolk
2 teaspoons water
Confectioners' sugar
Directions
THAW pastry sheets at room temperature 30 min.
HEAT cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 min. Whisk until smooth. Freeze mixture 15 min. Stir and freeze 15 min. more or until firm.
UNFOLD 1 pastry sheet on a lightly floured surface. Roll into 16" square. Brush with half of egg mixture, leaving 1/2" border around edges. Place 24 rounded teaspoons of chocolate mixture in 4 evenly spaced rows with 6 mounds in each row.
UNFOLD remaining pastry sheet on a lightly floured surface. Roll into 16" square. Place on chocolate-covered sheet, pressing firmly between the rows of chocolate and around edges to seal. Brush pastry with remaining egg mixture. Cut between the rows, using a pastry wheel or sharp knife. Cut each strip into 6 squares. Place on 2 large ungreased baking sheets. Freeze until firm, about 15 min. Preheat oven to 375°F.
BAKE 15 min. or until puffed and golden. Serve warm, dusted with confectioners' sugar.
1 comment:
YUMMY. YUMMY. Oh, sooooooo yummy. It is 10pm and I want to make them. YUMMY!!!
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