Best Chocolate Bags Recipes

CHOCOLATE-RASPBERRY BAGS WITH RASPBERRY SAUCE

Steps:

• Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
• Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
• Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
• Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
• Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
• Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
• Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.

WALKING CHOCOLATE-PEANUT BUTTER SNACK BAGS

Steps:

• Open the cookie bags and fold the tops of the bags over the sides.
• Add the chocolate pudding to a medium bowl and fold in the whipped cream. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with chopped peanuts and chocolate syrup before serving.

CHOCOLATE BAGS

Steps:

• Trim the bags with a pair of scissors so they measure 3 inches tall. Open the bags to form a rectangle. Divide the chocolate between them, and, working quickly, use a spoon or pastry brush to brush the chocolate up from the bottom to completely coat the sides and corners, putting extra chocolate in the corners to make them firm. Smooth the chocolate on the bottom and make sure there are no bare spots. Place the bags on a plate and freeze for at least 1 hour. Remove one bag at a time from the freezer, and, working from the bottom, carefully unfold the paper and pull it away from the chocolate. Place the unfilled Chocolate Bags on an attractive dessert dish in the refrigerator (or freezer) until ready to use. *Most supermarkets have specialty coffee sections where fresh coffee beans can be purchased by the pound. Special bags that come in a variety of sizes are provided for purchasing these coffee beans. Or try shopping at a store such as The Container Store, which offers a variety of small bags for gifts. I prefer a bag with a base that measures 2 1/2 to 3 1/2 inches.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.