Easy Chocolate Raspberry Cream Puffs - cooking recipe

Ingredients

500 g pack ready-made puff pastry
100 g dark chocolate, chopped
400 g whipping cream
3 tsp vanilla extract
2-3 tbsp orange liqueur
250 g mascarpone
600 g raspberries
3 tbsp raspberry sauce
None None Icing sugar, to dust

Preparation

Preheat the oven to 425\u00b0F. Line 2 baking sheets with parchment paper. Roll out the pastry on a lightly floured work surface. Use a large heart-shaped cookie cutter to cut shapes from the dough. Lay the pastry hearts on the baking sheets and bake for 8-10 mins, until golden and risen. Leave to cool.
Melt the chocolate in a double boiler. Transfer 2 tbsp chocolate to a plastic sandwich bag. Cut off a small corner of the bag and pipe decorations onto a piece of parchment paper. Leave to set in a cool place.
Spread the remaining melted chocolate over the pastry hearts then leave to cool.
Meanwhile, whip the cream and mix in the vanilla extract, followed by the liqueur and mascarpone. Transfer to a piping bag with a wide tip and pipe on top of the chocolate. Arrange the raspberries on top then drizzle with raspberry sauce. Dust with powdered sugar and garnish with the chocolate decorations. Serve.