Cooking Directions

• Heat the oven to 400°F.
• Place the chocolate and butter in a large microwave-safe bowl. Microwave on HIGH for 1 minute or until the butter is melted. Stir until the mixture is smooth.
• Stir the sugar into the chocolate mixture. Stir in the eggs and vanilla until the mixture is well blended. Stir in the flour until the mixture is smooth.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x12-inch rectangle. Cut the pastry into 20 (3-inch) squares. Press the squares into 20 (3-inch) muffin-pan cups. Spoon about 1 tablespoon chocolate mixture into each square.
• Bake the pastries for 18 minutes or they're until golden brown. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Sprinkle with confectioners' sugar, if desired.

Ingredients

• 4 ounces unsweetened baking chocolate
• 4 tablespoons butter(1/2 stick)
• 0.75 cup sugar
• 2 egg
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 2 tablespoons confectioners' sugar(optional)