Recipe for cooking chocolate raspberry puff pastry

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Chocolate Raspberry Puff Pastry

1 pkg. Pepperidge Farm frozen puff pastry shells
1/2 c. heavy cream
1 tsp. vanilla extract or flavoring
1 Tbsp. powdered\sugar
13 oz. Nutella chocolate hazelnut spread
1 pt. fresh raspberries
Fresh mint leaves (to garnish)

Prior to assembly: Preheat oven to 400 degrees F. Bake and cool the pastry shells according to the pkg. directions.

Place cream, sugar and vanilla extract or flavoring in a large bowl. Beat with mixer at high speed until stiff.

Place 2 Tbsp. Nutella spread in each pastry shell. Top with 4 to 5 raspberries.

Spoon 2 Tbsp. sweetened whipped cream on top of raspberries. Garnish with mint and top with the pastry shell tops. Serve immediately.

NOTE: Sliced strawberries, blueberries, or even pineapple can be used in place of raspberry.