Puff pastry is a godsend. Versatile for all kinds of things, from savory to sweet. Tonight, I rolled out a single sheet to a bit bigger than a square foot and cut them out into little mini-tartlet shells and baked them.

While they baked, I heated up some cream, a tablespoon of butter, a tablespoon of corn syrup, and a splash of Frangelico liqueur. Once it boiled, I dumped in about six ounces of high grade Guittard chocolate, stirred into a nice blend, and using a dessert spoon, filled up 24 of the little puppies. Sprinkled with confectioner’s sugar.

Wife, take them away to work, please! Only nine left!