This is a cute little dessert that takes no time to make and tastes delicious hot out of the oven. And here’s a tip to remember: It’s also a great way to use up leftover puff pastry you might have from another recipe.

500g (18 oz.) refrigerated or frozen puff pastry (thawed if frozen)
100g (4 oz.) dark chocolate
115g (1/4 cup or 1/2 stick) unsalted butter
170g (3/4 cup) granulated sugar
2 eggs
1 tsp. vanilla
2 Tbsp. all-purpose flour

Preheat oven to 205C/400F. On a floured surface, roll the puff pastry into a rectangle about 15×12 inches. Cut into 3×3-inch squares (you should end up with about 20 squares). Press them into the cups of a regular-size muffin tin.

In a small saucepan over low heat, melt the chocolate and butter together, stirring constantly. Turn off the heat when mixture is melted and stir in the sugar. Stir in the eggs and vanilla, then the flour. Spoon 1-2 tablespoons of chocolate mixture into each pastry square. (The more filling you spoon in, the better — just don’t let it overflow the pastry.)

Bake for 15 minutes, or until pastry is golden. Remove from muffin tin immediately and eat right away — or just let cool on wire racks. Sprinkle with powdered sugar if desired.