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Chocolate Raspberry Cream Horns

Delightful Chocolate Raspberry Cream Horns with a fusion of flaky pastry, rich chocolate, and tart raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 sheet puff pastry, thawed Store-bought or homemade
  • 1 large egg (for egg wash) Beaten
For the filling
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar For whipped cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1/2 cup chocolate spread or melted chocolate
For assembly
  • 1/4 cup powdered sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry and cut it into 1-inch strips.
  3. Wrap each strip around a cream horn mold, overlapping slightly, and brush lightly with beaten egg.
Baking
  1. Bake the wrapped strips for 15 to 18 minutes until puffed and golden brown.
  2. Allow them to cool completely before removing from molds.
Filling
  1. In a mixing bowl, whip the heavy cream, 3 tablespoons of powdered sugar, and vanilla until soft peaks form.
  2. Spoon or pipe chocolate spread into each horn, followed by whipped cream and raspberry jam.
  3. Pipe extra whipped cream at the ends and dust with powdered sugar.

Notes

For a richer treat, infuse whipped cream with raspberry liqueur or cocoa powder. Replace raspberry jam with strawberry or lemon for variations.