Chocolate Cherry Puffs
Commercial puff pastry
1 cup heavy cream
1/2 cup sifted powdered sugar
2 tablespoons cocoa
3/4 cup sugar
1/4 cup corn starch
2 tablespoons butter
1 teaspoon almond flavoring
1 can bing cherries
Cut puff pastry sheets into six 4 inch triangles, bake until golden.
Beat heavy cream in cold mixer until whipped, fold in
powdered sugar and cocoa, chill.
Combine remaining ingredients in sauce pan, cook until
thickened, let cool. To assemble cut pastry in half, fill with cherry mixture
and top with chocolate cream.
Place top back on, sprinkle with powdered sugar and drizzle
with chocolate sauce. Serve immediately.