A friend of mine is hosting a clothing swap today– the perfect time to pawn off some of my embarrassing clothing choices on unsuspecting souls. Let’s hope they have better taste than I.
To soften the blow of my horrible additions to the party (there’s a Jessica Simpson dress involved, yikes), I’ve decided to bring chocolate turnovers. Perfect finger food, delicious, simple. My kind of dessert.
I’ve made these before but decided to post again. Why not?
5 Ingredient Chocolate Turnovers
Makes 18 turnovers
Baker’s semisweet chocolate squares, cut into quarters
1 package puff pastry
Dash of water
Preheat the oven to 400 degrees. Defrost the puff pastry. Sprinkle some flour on your work surface. Cut each sheet into 9 squares. Place a piece of chocolate in the middle of each.
Beat an egg with 1 tsp water.
Brush perpendicular sides with egg wash. Fold over; pinch the triangles with your fingertips. Place in the freezer for 20 minutes. Brush tops with more egg wash.
Bake for 18-20 minutes, until lightly browned on top. Cool on a rack.