INGREDIENTS
- 1x bar espresso dark chocolate
- 1 shot espresso
- 2 tbsp powdered sugar
- 2 sheets puff pastry
- soy milk (for brushing)
To Serve:
- Strawberries
- Blueberries
- Raspberries
- Oat Cream
- Melt the chocolate in a glass bowl over hot water
- Pour in the espresso & the powdered sugar & stir it so it thickens slightly (not too much though)
- Pour the mixture on to the sheet of puff pastry & spread it out with a spatula or back of a wooden spoon
- Lay the other sheet of pastry on top
- Slit sections of the pastry on equal sides
- Place a small square of chocolate on the side of each section
- Roll up the squares of chocolate in the slit sections of pastry so you have rolls on either side of the main section of pastry in the middle
- Squash the edges of the rolls with your finger to lightly seal the ends
- Lightly brush the whole thing with soy milk
- Bake the pastry at 200℃ (392℉) until golden brown & crispy (roughly 25 minutes)
- Place the berries in the middle of the pastry in an artistic way
- Pour oat cream down the middle (not too much - optional)
- Rip off individual section with your friends
