Cut the fruit into cubes and make a fruit salad. Transfer the fruit salad into small ovenproof molds. Finely chop the cooking chocolate and melt in a water bath. Pour the whipped cream as well as the espresso to the cooking chocolate and stir well. Pour the cooking chocolate evenly over the fruit salad and crumble “After Eight” chips coarsely over the top.
Brush the edge of the mold with beaten egg and place one puff pastry sheet at a time on the edge, pressing well to smooth and remove the overhanging pastry edge. Brush the puff pastry tops with beaten egg.
Place the molds in the oven at 200 °C for approx. 20 min. until the puff pastry is golden brown.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.