Did I mention I like puff pastry? This is a quick and delicious desert. The hardest part of the recipe is waiting long enough to eat it so you don't burn your mouth.
I made this with the Balsamic Onion Galette becaue I defrosted two sheets of puff pastry and hated to waste the second sheet.
You have to work fast with the chocolate so you do not melt the puff pastry dough. Also, make sure you oil the pan, because it will stick to the sheet if you're not careful.
Chocolate Almond Puff Roll
3/4 cup dark chocolate or bittersweet chocolate chips
1/4 cup skim milk
1 sheet 8" x 10" puff pastry. Remove from freezer 30 minutes before using
1/2 cup slivered toasted almonds
neutral oil or butter for pan
Preheat oven to 400 F.
Oil or butter a cookie sheet lightly. Lay the sheet of puff pastry on it.
Put an inch of water in a small saucepan and put on medium heat. Fit a steel or aluminum bowl over the saucepan and melt the chocolate chips in the bowl, stirring frequently. When chips are melted, add milk and stir to incorporate.
Spread chocolate mix over puff pastry evenly, covering entire surface. Use almost all the chocolate.
Evenly distribute all but a tablespoon of slivered almonds over chocolate on puff pastry. Take one end of dough and roll in. Roll entire dough up like a rug. Press last edge lightly in and pinch dough together.
Spread or drizzle remaining chocolate over top of roll. Sprinkle last tablespoon of almonds on top of chocolate.
Bake in oven on cookie sheet for 15-20 minutes until golden, brown and delicious.
Let cool on rack completley, at least one hour. BE VERY CAREFUL. Hot molten chocolate is like molten lead. It will burn you badly if you try to slice or eat the roll as it comes out of the oven.
Slice 2" wide slices. Serve with ice cream or as a sweet breakfast roll.