Raspberry Chocolate Puffs Recipe
Raspberry Chocolate Puffs Recipe photo by Taste of Home

Raspberry Chocolate Puffs Recipe

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"This is my 'show-off' dessert because it makes a spectacular presentation," says Anneliese Deising of Plymouth, Michigan. "Every time I serve it, my friends rave about this fancy and fun treat. Although it looks like you fussed, the recipe is actually quick and easy."
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 8 servings


  • 1 cup white baking chips
  • 1 cup milk chocolate chips
  • 1 cup chopped pecans
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1 cup confectioners' sugar
  • Fresh raspberries and additional white chips, chocolate chips and confectioners' sugar, optional

Nutritional Facts

One serving (calculated without the fresh raspberries additional vanilla and raspberry chips and confectioners' sugar) equals 752 calories, 42 g fat (13 g saturated fat), 6 mg cholesterol, 283 mg sodium, 88 g carbohydrate, 7 g fiber, 9 g protein.


  1. In a large bowl, combine chips and pecans; set aside. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut in half lengthwise and widthwise, making eight 6-in. squares.
  2. Spoon the chip mixture in the center of each square. Pull all corners together below the tips of the corners, forming a pouch. Fold the corner tips down.
  3. Place on an ungreased baking sheet. Bake at 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool.
  4. In a food processor, puree raspberries and confectioners' sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. Garnish with raspberries and additional chips; dust with additional confectioners' sugar if desired. Yield: 8 servings.
Originally published as Raspberry Chocolate Puffs in Taste of Home April/May 2003, p68

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