MINI CHOCOLATE CREAM PIE PUFFS

Mini Chocolate Cream Pie Puffs image

Provided by Teresa Jacobson

Time 50m

Number Of Ingredients 10

Previous Next

2 puff pastry sheets, thawed per packagedirections
1 egg (or egg substitute for optional egg wash)
1 Tbsp water (for optional egg wash)
3.9 oz box chocolate pudding mix (sugar free also works)
1 c milk (i used skim)
8 oz cool whip, thawed (more if not making homemade-as below)
WHIPPED CREAM (OPTIONAL):
1 c heavy whipping cream, cold
2 Tbsp sugar
1 small piece of dark chocolate, for shaving (optional)

Steps:

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or spray with nonstick spray.
2. Unfold thawed pastry dough on floured surface. using a small round cookie cutter, cut as many rounds from the dough as you desire. Place rounds on prepared pan and brush with optional egg wash. (The egg wash will give them a nice golden color when baked.) Bake in preheated oven for about 11 minutes until golden and puffed. Remove and allow to cool completely.
3. While puffs are baking, prepare pudding mix and milk. Beat with mixer until slightly thickened. Gently fold in 8 oz. of cool whip. Store in refrigerator until ready to use.
4. OPTIONAL HOMEMADE WHIPPED CREAM: In a chilled bowl with chilled beaters, whip the cream and sugar until stiff peaks form. Store in refrigerator until needed.
5. TO ASSEMBLE: Pipe the chocolate mousse onto the cooled puffs. Pipe a little whipped cream and then garnish with chocolate shavings. Serve.