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Campbell's® Cappuccino Praline Puffs
What a mouth-watering blend of flavors--coffee, chocolate and toffee! These puffs are elegant-looking and so easy to make when you start with a package of Pepperidge Farm Puff Pastry Shells.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
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2 bars (about 1 oz. each) dark chocolate
2 tsp. instant espresso coffee powder or granules
1 tsp. water
1 cup heavy cream
1 tbsp. sugar
1/2 cup candy toffee bits
1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
ground cinnamon





Finely chop 1 chocolate bar.  Shave the remaining chocolate bar with a vegetable peeler to make chocolate curls.


Stir the espresso powder and water in a medium bowl until the powder is dissolved. Stir in the heavy cream and sugar. Beat with an electric mixer on high speed until stiff peaks form. Fold in the toffee bits and the chopped chocolate.


Spoon the mixture into the pastry shells. Sprinkle with the cinnamon and top with the chocolate curls. Cover and refrigerate for 1 hour or until the pastries are chilled.


Preparation Shortcut: You can substitute 2 cups of thawed frozen whipped topping for the heavy cream and sugar.  Fold in the espresso mixture with the toffee and chocolate as directed above.


Recipe Note: If you warm the chocolate bar a little by holding it in your hand, the chocolate curls will be easier to make.






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