2 3/4 cups milk chocolate chips
1 cup white chocolate chips
1/4 cup flaked coconut
1 tablespoon boiling water
1/2 tablespoon white sugar
In a large bowl, mix milk chocolate chips and 1 cup white chocolate chips. Stir until smooth. Beat in boiling water. Mix 1/2 cup sugar with egg and sprinkle into cupcake batter. Chill in refrigerator for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheet.
Drop 1/2 cup of the chocolate mixture in each puff pastry. Place puff pastry over a sheet of waxed paper. Spread half of chocolate mixture over each puff pastry. Place puffs over chocolate on waxed paper baking sheet. Top with remaining chocolate mixture. Place puff pastry over chocolate and spread half of chocolate mixture over each puff pastry. Place on prepared cookie sheet.
Bake in preheated oven for 12 minutes. Remove from oven and brush chocolate coat with remaining cocoa mixture. Remove pastry from cookie sheet and place on waxed paper. Chill chocolate finish for at least 4 hours, or overnight.
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