Ingredients Jump to Instructions ↓

  1. 1 package frozen puff pastry shells -- (10-oz.)

  2. 2 teaspoons instant coffee powder or granules

  3. 1 teaspoon water

  4. 1 tablespoon sugar

  5. 1 cup heavy cream

  6. 1/2 cup chocolate-covered English toffee crushed -- (2 bars)

  7. 1 ounce milk chocolate cut or shaved -- into curls

Instructions Jump to Ingredients ↑

  1. Preparation : Bake and cool pastry shells according to package directions. Mix coffee and water until dissolved. In medium bowl, mix coffee mixture, sugar and cream. Beat with electric mixer at high speed until stiff peaks form. Fold in crushed candy. Divide mixture amoung pastry shells. Top with chocolate curls. Cover and refigerate at least 1 hour.


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