- 1 (9.5 ounce) package Pepperidge Farm® Mini Puff Pastry Shells
- 1/4 cup fine granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon coffee or water
- 8 ounces mascarpone cheese, softened
- 1 cup thawed frozen whipped topping
- 3/4 cup semi-sweet chocolate chips, melted
- 24 raspberries or blueberries
- Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
- Stir the sugar, cocoa and coffee in a medium bowl until the cocoa is dissolved. Stir in the cheese. Fold in the whipped topping. Cover the bowl and refrigerate for 30 minutes.
- Dip the tops of the pastry shells in the melted chocolate and place chocolate-side up on a baking sheet. Let cool completely.
- Spoon the cocoa mixture into a pastry bag. Pipe the cocoa mixture into the chocolate-dipped pastry shells. Top each filled pastry shell with 1 raspberry.