4 Ingredient Gooey Chocolate Pockets are the easy, delicious and indulgent dessert that you’ll find yourself making again and again.
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Some of our best ideas are borne out of need, and this incredibly delicious dessert is certainly once such case. The origin of this dessert comes from a package of 6 hot dogs and a package of ten puff pastry squares. After making a batch of franks ‘n blanks for my Shabbos guests, I figured that if I would stick the four remaining puff pastry squares back in the freezer, I would forget all about them and likely throw them out come pesach time.
So instead, I scanned my kitchen and pantry for inspiration, figuring I would stick some items inside and make a quick dessert for Shabbos as well. My eyes fell on the package of new 72% chocolate chips from Liebers, and I thought about how I could turn them into a dessert. 72% chocolate is rich and not too sweet, so I found some ingredients that are on the sweeter side, to complement them, and this dessert was born.
It’s so easy to make, decadent and incredibly delicious. The melty chocolate and melty gooey marshmallows are a perfect combination, and the 72% chocolate provides the perfect rich and delicious flavor that balances everything out so nicely. I served this dessert with a scoop of ice cream, to rave reviews, then I made it every Shabbos again since then. it’s just so easy and so good – why wouldn’t I?
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FAQ About 4 Ingredient Gooey Chocolate Pockets:
Scroll past the FAQ to get to the recipe.
Can I freeze this dessert?
Absolutely! This dessert freezes really nicely! Make sure to keep these gooey chocolate pockets well wrapped in an airtight container or bag to prevent freezer burn.
To rewarm, heat gooey chocolate pockets in a single layer, uncovered, until warmed through.
Do these Gooey Chocolate Pockets need to be served warm?
They don’t HAVE to be served warm, but they are about 1000X better when served warm. Not only is puff pastry best when warm, but the chocolate and marshmallows get melty when warm, making these gooey, as the title promises!
What are some serving suggestions for this dessert?
You can serve this dessert as is, but you can also jazz it up with a number of options:
- Serve a scoop of chocolate or vanilla ice cream over the warm gooey chocolate pockets.
- Pipe a dollop of whipped cream or chocolate mousse over the top of the gooey chocolate pockets.
- Drizzle chocolate syrup or chocolate glaze over the the top of the gooey chocolate pocket. You can also garnish the plate with some chocolate.
- Drizzle melted lotus spread over the gooey chocolate pockets.
- Drizzle marshmallow fluff over the gooey chocolate pockets.
Can I use something else instead of the chocolate hazelnut spread?
Yes, I’ve made this with lotus spread (creamy or chunky both work!) instead of the chocolate hazelnut spread. It obviously changes the flavors completely, but it’s definitely delicious! You can try peanut butter in place of the chocolate hazelnut spread or lotus spread as well!
Can I use regular chocolate chips instead of 72% chips?
The thing about 72% chocolate is that it’s significantly less sweet than traditional chocolate chips. The reason it works well here is that the chocolate hazelnut spread and marshmallows are both. very sweet. The less sweet, deep and rich flavor of the 72% chocolate chips works perfectly to balance out all of the sweetness in the dessert.
That being said, you can definitely make this with regular chocolate chips, but I hope you try it with 72% chocolate because it’s just so incredibly perfect this way! Lieber’s also makes 60% chocolate chips, which will work well in this dessert too.
Can I use a bar of 72% chocolate instead of chips?
Absolutely! I would suggest chopping the bar into small chunks and using it in placer of the chips. You can also add a large square of 72% chocolate for an extra melty chocolate filling!
Can I make this in other shapes?
Sure! You can fold this in half to make a triangle or rectangle, or any other shape you like. It’s important to keep the filling fully enclosed though, or the marshmallow will get hard and crunchy instead of gooey.
Can I use a different kind of dough other than puff pastry?
To make this kind of baked pastry dessert, there’s not really any other dough you can use. But you can make a different dessert with the same filling ingredients: place the filling ingredients in an eggroll wrapper, roll it up and fry until golden brown.
Can I use something other than Demerara sugar for the topping?
Sure you can! The reason I use Demerara sugar is that the coarse sugar provides a nice crunch for the topping of the dessert, but it’s certainly not necessary. Regular sugar will work well in it’s place, but won’t provide the same crunch.
Some More Easy Dessert Recipes to Try:
No-Bake Chocolate Peanut Butter Cereal Treats
Cookies and Cream Muddy Buddies
Some More Puff Pastry Recipe You’ll Love:
Mini Peach Tarts with Pecan Crumble Topping
Gooey Chocolate Pockets
Ingredients
- 10 large (about 3 inch)npuff pastry squares
- about 1 cup of chocolate hazelnut spread
- about 1/2 (5 ounce) (about 3 inch)mini marshmallows
- about 1/2 (9 ounce) bag Lieber's 72% Chocolate
- 1 egg, lightly beaten, optional, for topping
- demerara sugar or coarse sugar, optional, for topping
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Place a square of puff pastry on a work surface. Add a dollop of choicolate hazelnut spread, top with mini marshmallows, then add chocolate chips on top.
- Fold each corner of the pastry toward the center, sealing the seams and enclosing the filling. Place on prepared baking sheet and repeat with remaining pastry and filling.
- If desired, brush the tops of the pastry with beaten egg, then sprinkle coarse sugar over the top.
- Bake for about 25 minutes, until golden brown. Serve warm, with ice cream if desired.
Notes
Plan ahead: this dessert can be frozen until ready to serve. See FAQ for details about rewarming this.
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Thanks for stopping by! I’m sure this recipe will become a staple in your home, just like it is in mine! Please come back soon – I’ve got lots of delicious recipes for you! Oh, and if you’re looking for inspiration, browse through the recipe index to discover some new favorites! – Miriam
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Hi- so this sounds delicious but it seems like this might not be the best dessert to serve for Shabbos lunch as you can’t reheat them. Should I not bother to make if I have to serve ingested?
Sorry- autocorrect is a nuisance! Wanted to say unheated.