Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

1. Heat oven to 375F.
2. Using a 3-inch heart-shaped cookie cutter, cut hearts out of puff pastry. Discard any scraps. Arrange hearts on baking sheet and cook until golden brown. Remove from oven, transfer to a baking rack and let cool.
3. In a medium bowl, combine chocolate, heavy cream and ¼ cup sugar. Whisk together until smooth. Refrigerate until mixture is well chilled, 30 minutes to 2 hours.
4. In a medium saucepan, combine strawberries, raspberries and remaining ½ cup sugar. Cook over medium heat, stirring occasionally, until berries begin to break down and sugar is dissolved.
5. Transfer berry mixture to a food processor fitted with a metal blade. Pulse until mixture is smooth. Reserve and set aside.
6. In a standing mixer fitted with a whisk attachment, whip cream mixture until stiff peaks form. Transfer mixture to a piping bag fitted with a 1/2-inch round tip.
7. Pipe whipped cream mixture onto each puff pastry heart.
8. To serve: Drizzle each heart with berry puree. Garnish with pistachios and a mint sprig. Serve with fresh berries on the side.

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Ingredients:

1 package puff pastry
4 ounces dark chocolate, melted and cooled to room temperature
1 cup heavy cream
3/4 cup sugar
1 cup strawberries, hulls removed, plus more for garnish
1 1/4 cup raspberries, plus more for garnish
Crushed pistachios for garnish
Mint sprigs for garnish

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