|2||store-bought puff pastry|
|230 g||cooking chocolate — finely chopped|
|2 Tbs||cocoa powder|
|375 ml||cream — fresh, for whipping|
|250 ml||whipping cream|
|malted chocolate balls|
Heat the oven to 200 °C.
Shape and cut out puff pastry.
Place pastry in muffin tins and bake for 15 min or until golden.
Place chocolate, sugar, cocoa powder and Amarula in a bowl.
Melt over a bain marie, stir until smooth and allow to cool.
Whip the cream and fold into chocolate mixture.
Place chocolate mixture in a pipping bag and pipe into chilled pastry cases.
Garnish with whipped cream and malted chocolate balls.