Using chocolate in a dessert is one of my favorites. Make it easy to prepare and you'll find me in the kitchen ready for melting and baking.
I made chocolate raviolis as one of our Mother's Day desserts. The old fashioned strawberry shortcakes and chocolate raviolis made this one of our favorite dessert spreads in a long time.
The chocolate raviolis were so easy to make. They would be perfect for any upcoming spring/summer party or shower.
I call them chocolate ravioli pillows because I used a ravioli mold and when then baked they puffed up like pillows. They turned out so great that I made two batches - one would never have been enough - you know 'you can't eat just one!'
To make things easy I used Pepperidge Farms puff pastry sheets and then made a quick ganache.
Using my trusty ravioli mold I was able to make these delicious chocolate ravioli in no time at all. Don't worry, you don't need a ravioli mold to make these.
I defrosted the puff pastry according to the package directions. While waiting for the pastry to defrost I made a ganache which is simply heating up milk or cream and stirring chocolate chips in the heated milk/cream until they melt.
Once the chocolate chips are melted set the ganache aside to chill. You can refrigerate for 30 to 45 minutes which will make the chocolate solidify just enough to scoop up and place in the pastry dough.
Here is the recipe I used from Pepperidge Farms. I made a few minor changes -- I used Ghiradelli 60% cacao bittersweet chocolate chips and light cream in place of the heavy cream. The recipe below gives instructions to make the ravioli without using the mold. It's very easy.
(adapted from Pepperidge Farms)
- 1 pkg. (17.3 ounces) Puff Pastry Sheets & thaw according to package directions
- 1 pkg. (8 ounces) semi-sweet chocolate, chopped (you can use chocolate chips for easier prep)
- 1/2 cup heavy cream
- 1 egg yolk
- 1 tsp. water
- All-purpose flour
- Confectioners' sugar
- Preheat the oven to 375 degrees.
- While waiting for the pastry to thaw, place the chocolate into a medium bowl.
- Heat the heavy cream in a 1-quart saucepan over medium heat to a boil. Pour the heavy cream over the chocolate in the bowl and let stand for 5 minutes. Using a whisk, stir until the mixture is smooth. Freeze for 15 minutes. Stir the chocolate mixture. Let mixture cool and put in freezer for 30 minutes.
- Beat the egg yolk and water in a small bowl with a fork and set aside.
- Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 16-inch square. Brush the pastry with the egg mixture to within 1/2 inch of the edge. Drop the chocolate mixture by 24 teaspoonfuls onto the pastry sheet, making 4 rows, with 6 evenly-spaced spoonfuls in each row.
- Unfold the remaining pastry sheet on the work surface. Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal. Brush the pastry with the egg mixture. Using a pastry wheel or a sharp knife, cut between the 4 rows to make 4 strips. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets. Freeze for 15 minutes or until the pastries are firm.
- Bake for 15 minutes or until the pastries are golden brown.
- Sprinkle with the confectioners' sugar.
When I was ready to serve the chocolate raviolis I made a little extra ganache which I drizzled over each pillow and then used it for dipping.
We made Cafe Mocha which was really easy to make. We just added a spoonful of the chocolate ganache to the coffee cup, poured in the hot coffee, stirred well, added cream and then a dollop of whipped cream on top with another drizzle of chocolate.
A little tip, since we are coming into the hot summer months I would suggest to serve this in an air conditioned room, or outdoors in the shade as long as it is below 75 degrees and not humid.
I joined in this month's Get Your Chef On Chocolate. I couldn't resist. A big thank you to the hosts of GYCO, Julie from White Lights On Wednesday and Jen from Four Mars One Venus.
I've also shared this recipe with: