Chocolate Bundles with Ganache

Contributing Writer: Leslie Cates

Happy Valentines Day!!!

Today my goal is to pray extra blessings for, and show love to the
special people God has placed in my life! My family is who first
comes to mind, and that’s where this incredible dessert comes in…

It’s a tradition for me to make them for my husband on Valentines Day, for
chocolate bundles are truly one of his favorite things! He lights up when
I hand over a plate of this flaky, buttery pastry that’s filled with chocolate,
smothered in chocolate and finished with strawberries and homemade whipped
cream! This is how I show my love!

This dessert may appear fancy and difficult to make, but it’s quite the
opposite. Thanks to the wonder of puff pastry, they’re incredibly easy to
make. I think the chocolate and strawberries make this
dessert romantic, especially when served on a lovely table with
pretty china! It’s all in the details!

However you choose to eat chocolate bundles, make them with love; and they will
always be delicious!

Chocolate
Bundles

For the bundles:
1 sheet frozen puff pastry, thawed
2 eggs
1 teaspoon whipping cream
8 chocolate drops (Hershey’s kisses)
8 miniature chocolate candy bars (Here I used Reeses Minis and
Rolos)

For the chocolate ganache:
1/2 cup heavy cream
4 ounces dark chocolate,
chopped into small pieces

·
For the Chantilly cream:
3/4 cup heavy whipping cream
2 Tbsp. sugar
1/4 teaspoon vanilla bean paste (or pure vanilla extract)
Fresh strawberries, for garnish

Preheat oven to 350˚F. Line a cookie sheet with parchment
paper.

Allow the puff pastry to thaw, covered, for 30 minutes at
room temperature. When it is pliable, unfold puff pastry and cut the sheet into
4 squares

Beat the eggs and cream together to create an egg wash.
Brush the entire surface of each pastry square with egg wash.

In the center of each pastry square,
place 2 chocolate drops and 2 miniature candy bars.

Pull the corners of each square up around the chocolate, and
twist the top of the dough clockwise to complete the “bundle.” Brush
the exteriors of the chocolate bundles with more egg wash.

Bake for about 35 minutes, until golden brown.

In a small saucepan bring the heavy
cream to a boil.Place the chocolate pieces in a bowl and pour hot cream over the top.

Whisk until the sauce is smooth and glossy.

Using a
mixer, beat the whipping cream on high and add the sugar and vanilla when it
begins to get thicker.

While
keeping an eye on it, continue to whip the cream until it gets to a favorable
“whipped cream” consistency and doubles in size.Creamy and fluffy is what you want.

Puddle the chocolate ganache on each plate and place a bundle
on top. Top with whipped cream and additional ganache, if desired.
Serve the bundles garnished with strawberries. (The strawberries are
also decadent raked through the chocolate and cream goodness!)