1 (17.3 oz box) puff pastry sheets, thawed according to pkg directions
1 (3.4-3.56 oz) pkg white chocolate instant pudding (I used Hershey’s)
1 1/4 cup whipping cream
3/4 cup milk
1/4 cup semi sweet chocolate chips
2 Tbsp whipping cream
1 cup slices strawberries
Instructions
Preheat oven to 400
Unfold pastry sheets and cut 4 hearts out of each sheet using a cookie cutter or a paring knife.
Place heart shapes on a baking sheet lined with parchment paper and bake at 400 degrees fro 10-12 minutes until golden. remove from oven and cool completely.
In a bowl whip together pudding mix with 1 1/4 cup cream and 3/4 cup milk for 2 minutes and refrigerate for at least one hour.
When ready to serve, place chocolate chips in a microwave safe bowl and microwave for 10 section intervals stirring after each one until chocolate is melted and combined with the cream.
To serve, slice puff hearts in half, top the bottom half with a spoonful of cream followed by some strawberry slices. Top with top half of heart puff and drizzles with the melted chocolate. Makes 8 puffs.
