My very favorite coffee shop has a delicious pastry, Pain au Chocolat, an out-of-reach recipe because ordering a special chocolate from Italy for baking seems exhausting. Then my very favorite Italian cooking show presented an awkward-for-me cookie recipe with a very simple ganache recipe filling. Both left me feeling like a frustrated failure. Until inspiration finally dawned in my blue cotton mind. Sometimes inspiration is the collision of two very separate ideas impacting and exploding into something more . . . like a delightful dream come to life.
I asked my little guy what we should call this recipe – he thought and thought, then said, “Chocolate Wrap” – and I wrapped his title around an idea “Wrap Me a Chocolate Dream” or you could call it “Chocolate Dream Wrap” if you must. Since I absolutely cannot keep a secret, – never could, just follow me to where a chocolate dream comes true:
You will need:
14 ounces chocolate (I use Ghiradelli semi-sweet chocolate chips – one 12 ounce bag + 2 ounces from another)
2/3 cup cream (I use half and half, but heavy cream would definitely bump it up – You know how Paula Dean is about butter – well I’m that way about heavy whipping cream)
Warm the cream then add the chocolate stirring until melted, making a smooth, consistent mixture. Let cool and refrigerate for a few hours until you can scoop it out with a small melon ball scoop)
1 Package Pepperidge Farm Puff Pastry Sheets (2 sheets)
2 Table Spoons Sugar
1 Tablespoon Warm Water
Let the Puff Pastry thaw for 45 minutes according to package directions. Use one sheet at a time, cutting along the creases, diving into 6 even pieces.
Next, scoop 3/4 of a melon scoop of the chocolate ganache onto the pastry rectangle.
Start rolling the pastry like you would a rug, leaving the chocolate ganache wrapped firmly within.
Once they are rolled up, fold the sides over, pinching to seal. I used a knife to smooth the seal on the edges and the end of the roll. If not firmly sealed, the chocolate will ooze out.
Beat the egg, adding 1 tablespoon warm water. Then, using a pastry brush, brush the top of each wrap. Afterwards, sprinkle with sugar.
Bake in a pre-heated oven at 400° for 40 minutes or until golden brown.
As you can see, some of my Chocolate Dream Wraps were not sealed. I could say that I planned it that way for you to see the necessity of a thorough seal, but I did not. Blue Cotton Mom is definitely not a perfectionist! Sigh!
They can be eaten straight off the platter or served individually with whipped cream! As I said, whipped cream truly bumps anything up – in this case into a dream-like trance! Maybe there should be a warning label on this!