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Raspberry Chocolate Puffs

 Raspberry Chocolate Puffs
"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."
8 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 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


  • 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.
  • 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.
  • Place on an ungreased baking sheet. Bake at 425° for 18-20
  • minutes or until golden brown. Remove to a wire rack to cool.
  • 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.

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Raspberry Chocolate Puffs (continued)

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.