The scrumptious Irish cream and chocolate puff pastry squares filled with chocolate cream are given a festive twist with a splash of Irish cream liqueur.
Irish Cream and Chocolate Puff Pastry Squares
Preparation time 30 mins plus cooling
Baking time 10 mins
For the pastry:
- 500g ready made puff pastry, at room temperature
- Flour for dusting
For the filling:
- 50g plain chocolate
- 150ml double cream
- 2-4 tbsp Irish cream liqueur
- 25g caster sugar
- For the topping:
- 150g icing sugar, sifted
- 3 tbsp warm water
- 25g plain chocolate
- Preheat the oven to 220°C/200°C fan/gas mark 7 and grease two baking trays. Roll out the pastry onto a floured surface to a thickness of 6-7mm. Cut the pastry into 10-12 squares then place onto the baking trays and prick lightly with a fork.
- Bake for 10 mins until well risen and golden. Carefully remove from the baking tray and place on a cooling rack. When cool cut each square in half horizontally.
- For the filling, break up the chocolate into chunks and melt in a heatproof bowl over a pan of simmering water. Set aside to cool a little. Whip the double cream with 2 tbsp of Irish cream liqueur (add a couple more tbsp for a stronger taste) and sugar until thick. Fold in the melted chocolate. Spread the cream over half of the squares then sandwich together with the remaining squares.
- For the topping, mix the icing sugar in a bowl with 2 tbsp of water to create a medium pouring consistency. Gradually add a little more water if the icing is too thick. Use a spoon to drizzle the icing over the top of the squares.
- Melt the chocolate as before and leave to cool a little. Drizzle over the squares and allow to set.