Chocolate-Filled Real Cream Squares feature a Puff Pastry shell stuffed with Real Chocolate & Sweetened Whipped Cream. Such a tasty real cream dessert!
I cannot believe that Christmas is already over. With all the anticipation, and excitement leading up to it, it came and went just way too fast. I have already taken down my tree, and left just the wintery decor up. You might not believe it, but I even put up my first Valentine’s Day heart.
When it gets dreary, and dark here in New England, those pink and red hearts add a much needed pop of color in my life so that is when I add a few to my home. Since many of you *might* be looking for some tasty Valentine’s Day desserts- or any day really I thought I would formally share these Chocolate-Filled Real Cream Squares.
Made with puff pastry, these Chocolate-Filled Real Cream Squares are pretty darn simple and make for a great “hacked elegance dessert”. I added some chocolate pudding to each, but I did make my own real whipped cream because nothing comes close to that sort of decadence. Canned whipped topping melts way too quick and would not work for these.
I plan on making another batch to go with our in-home Valentine’s Day date night. They store well in the fridge when covered well so that is a win!
- 1 package of Puff Pastry
- 2 cups of chocolate pudding
- 1 (8 ounce container) of heavy whipping cream
- 1/4 cup + 1 tablespoon of confectionery sugar
- 1 tsp of vanilla extract
- 1/2 cup of semi-sweet chocolate morsels melted
How to Make Puff Pastry Cream Puffs
Open slightly thawed puff pastry and cut into even rectangles using a pastry wheel.
Bake according to the package. Pastry will be golden brown and slightly puff up.
Once done, allow pastry to cool before gently pulling each side apart. You will want a top and bottom to each.
Add a dollop of chocolate pudding to each.
Making Real Whipped Cream
To make the real-whipped cream, add your 1/4 cup confectioners sugar, heavy whipping cream, and vanilla extract to a mixing bowl, and beat on high until stiff peaks form. This will take between 3-5 minutes.
Once done, transfer cream to a pastry bag with a large star tip.
Pipe each square with cream, and then sprinkle the remaining powdered sugar gently over each.
Lastly, swizzle the melted chocolate over each, and voila- you have yourself an elegant batch of Chocolate-Filled Real Cream Squares.
I must warn you that these are way too good so please enjoy them with company so you are not left with too many!
More Puff Pastry Desserts
Pumpkin Puff Pastry Mini Pie Bites
Mini Apple Pies with Puff Pastry
Cream Puffs with Blackberries & White Chocolate
Raspberry Lemon Napoleons
Chocolate Cream Squares
- Stand Mixer
- large baking sheet
- pastry cutter
- Piping Bag
- large star tip for pastry bag
- 17.3 ounces puff pastry (1 box) thawed
- 8 ounces Heavy whipping cream
- 2 cups chocolate pudding
- ½ cup confectioners sugar reserve 1 tablespoon for cream
- 1 tsp vanilla extract
- ½ cup chocolate morsels melted until creamy
- Open slightly thawed puff pastry and cut into even rectangles using a pastry wheel.
- Bake according to the package on a parchment-lined baking sheet.
- Once done, allow pastry puffs to cool before separating the top layer from the bottom.
- Add a dollop of chocolate pudding to each bottom half.
Real Whipped Cream
- To make the real-whipped cream, add your 1/4 cup confectioners sugar, heavy whipping cream, and vanilla extract to a mixing bowl, and beat on high until stiff peaks form. This will take between 3-5 minutes.
- Once done, transfer whipped cream to a pastry bag.
- Pipe each square with cream, and then sprinkle the remaining powdered sugar gently over each.
- Lastly, swizzle the melted chocolate over each, and voila- you have yourself an elegant batch of Chocolate-Filled Real Cream Squares.
- Store in the refrigerator until you are ready to consume. These last up to 36 hours for best taste.
These look absolutely divine and I’m going to make them for my next occasion or even just for my husband and I. Many thanks!
How far in advance can you prepare these.
I would only make them up to 24 hours in advance.
Barbara Fleig says
Sounds delicious. You call them squares and the photography shows what appears to be squares but you direct that the pastry be cut into rectangles. How many rectangles? Directions say after baking the rectangles are cut in half. Rectangles cut in half to form squares or rectangles split in half to form a top and bottom? Perhaps instructions could be pastry cut in squares, baked and split in half for filling.
For the pastry squares- Squares is simply the name of the type of pastry- like brownies, donuts, etc.
Often, they are mainly cut in rectangles.
You simply cut the dough into rectangles as shown, and bake them as is. Once they are baked, you split the dough in two.
Then, you fill them.
A square IS a rectangle, although a rectangle may or may not be a square.
I will definitely be making these. YUM.
The receipt shows up twice. First one says 18 ounces of heavy cream second says 8 ounces of heavy cream which is it?
Hello Sherrie, sorry you were confused, that was supposed to read 1, 8 ounce container, but I can see how it looked like 18 ounces at a fast glance. I have updated.