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Chocolate and Amaretto-Cream Horns

Delight in these crispy pastry horns filled with rich chocolate cream for an impressive dessert that combines textures beautifully.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 horns
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Pastry Ingredients
  • 1 package puff pastry (thawed)
Cream Ingredients
  • 1 cup chocolate (melted)
  • 1 cup heavy cream Whipped to soft peaks
  • 2 tablespoons almond-flavoring syrup Adjust to taste, Halal compliant
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into strips about 1-inch wide.
  3. Twist each strip around a cone-shaped baking mold or a rolled-up piece of parchment paper, ensuring they are tightly wrapped.
Baking
  1. Place the wrapped pastry on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until golden brown. Let them cool completely after baking.
Filling Preparation
  1. In a mixing bowl, whip the heavy cream until soft peaks form. Add in the melted chocolate, almond-flavoring syrup, powdered sugar, and vanilla extract. Gently fold until creamy and well combined.
Assembly
  1. Carefully remove the baked pastry from the molds. Using a piping bag or a spoon, fill each pastry shell with the chocolate cream mixture.
  2. Dust with extra powdered sugar or your choice of toppings, and serve immediately.

Notes

For perfect horns, avoid overfilling; this helps maintain shape. They can be stored in an airtight container for up to 2 days and can be frozen for a month.