- 6 small (3-inch) disks puff pastry, chilled
- 1 cup thick cherry puree with whole fruit
- 1/2 cup chocolate sauce
- 1/4 cup white icing
- Whipped cream, mint sprigs and confectioners' sugar, for garnish
- Preheat oven to 450 degrees. Using a fork prick puff pastry disks all over, transfer to baking sheet and chill again, if at all softened. Bake in center of oven until pastry is golden brown and crisp, about 10 minutes. Cool disks completely on wire racks. On work surface spread fruit filling on 2 disks, cover with 2 more disks and repeat, ending with a plain disk on top. Transfer to dessert plate. Spread chocolate sauce over top in a thick layer letting excess drip down sides; drizzle with icing. Garnish with whipped cream and mint sprigs. Dust top and plate with confectioners' sugar.