Cheery Cherry Cream Puffs With A.1. Ganache Drizzle #A1 - cooking recipe

Ingredients

1 (10 ounce) package frozen puff pastry shells
1 1/2 cups heavy cream, divided
1/4 cup A.1. Original Sauce
2 cups dark chocolate chips
2 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 cup maraschino cherry, quartered
1/2 cup walnuts, chopped

Preparation

Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!