I often make a half batch of these and half batch of the jam variation, serving guests one of each. You need nothing more than a handful of fresh raspberries to complete this dessert. These turnovers can be made ahead and refrigerated or frozen. Simply pop them into the oven when it's close to dessert time.
For the jam variation, follow the Chocolate Turnovers recipe, substituting 1 teaspoon of jam for each 1/4-ounce piece of chocolate in the turnovers.
4 1/2 ounces semi- or bittersweet chocolate, broken into 1/4-ounce pieces
1 egg, beaten
Confectioners' sugar, for dusting (optional)
Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash.
Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately.
Recipe courtesy of Pam Anderson's How to Cook Without a Book. Published by Broadway Books, 2000