This turned out to be a really fun way to do fondue for dessert.

Ingredients:

• 3 c semi-sweet chocolate pieces (18 oz)
• 1 ½ c heavy cream
• ¼ c honey
• 2 tsp vanilla extract
• 2 10 oz packages Pepperidge Farm Puff Pastry Shells
• Anything that would be good dipped in chocolate: small marshmallows, strawberries, banana slices, mandarin oranges, cherries, etc.

Directions:

1. Place defrosted puff pastry shells on ungreased baking sheets with “top” facing up.
2. Place pastry shells about 2 inches apart on baking sheet.
3. Bake puff pastry shells in a preheated 425°F oven for 18 – 20 minutes.
4. Remove and cool on rack for 5 minutes.
5. Cut around “top” and remove. Press down pastry inside the shell.
6. Heat chocolate pieces, heavy cream and honey in a heavy sauce pan over low heat until the mixture is smooth, stirring occasionally.
7. Remove from heat stir in vanilla extract.
8. Spoon chocolate into pastry shells on dessert plate.

Serve with fruit, etc next to shell.

Serves: 12

Source: Peppperidge Farm

Comment: You may substitute orange, coffee or raspberry flavored liqueur for the vanilla.