Pastry with Chocolate Ganache, Berries and Cream

Pastry with Chocolate Ganache, Berries and Cream
Serves 4
A wonderful, tempting pastry dessert.
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  1. 1 sheet frozen puff pastry, thawed
  2. 2 cups fresh seasonal berries
  3. 2 T orange liqueur
  4. 2 T sugar, divided
  5. 4 oz. bittersweet chocolate, chopped
  6. 1 pint whipping cream, divided
  7. 1 T. dark rum
  8. mint leaves for garnish
  1. Cut the pastry sheet into 8 squares and bake according to package directions until puffy and golden, let cool.
  2. Mix the berries with the liqueur and 2 tsp of the sugar, cover and chill.
  3. Whip 1 cup of the whipping cream with the remaining sugar and whip until soft peaks form, cover and chill.
  4. Place the chocolate in a glass bowl. In a small sauce pan, heat the cream just to a boil and carefully pour over the chocolate. Whisk until smooth and add the rum, whisk again. Let the ganache cool slightly but keep it warm.
  5. Assemble the dessert by placing one layer of the pastry on each plate and drizzling with 2 T. each of the chocolate, and a dollop of the cream, repeat these layers then top with the berries or serve on the side, garnish with mint sprig.
Cooking tips
  1. You can make the ganache ahead of time and reheat in the microwave in short bursts when you are ready to assemble the dessert.
  2. You can substitute the orange liqueur with orange juice if you prefer.
  3. You can substitute the rum in the ganache with espresso and/or 1 tsp of vanilla.
Robin Shea
By | 2016-05-02T00:09:56+00:00 March 1st, 2016|20% Desserts, 20% Indulgent Recipes|Comments Off on Pastry with Chocolate Ganache, Berries and Cream