posted by Angel 09-25-100 6:35 PM
Coffee Praline Puffs
1 pkg. (10 oz.) frozen puff pastry shells
2 tsp. instant coffee powder or granules
1 tsp. water
1 Tbl. sugar
1 cup heavy cream
2 bars (about 1-11/2 oz. each) chocolate-covered English toffee, crushed (1/2 cup)
1 bar (1 oz.) milk chocolate, cut or shaved into curls.
Bake and cool pastry shells according to package directions. Mix coffee and water until dissolved.
In medium bowl, mix coffee mixture, sugar and cream. Beat with electric mixer at high speed until stiff peaks form. Fold in crushed candy. Divide mixture amoung pastry shells. Top with chocolate curls.
Cover and refrigerate at least 1 hour.