|¾ cup||Mascarpone*, sweet Italian cream cheese|
|1 tsp||Lemon Zest|
|1 cup||Dark Chocolate Chips|
|½ cup||Confectioner's Sugar, plus 1- 2 Tbsp to sprinkle on top|
|Sliced Strawberries To Garnish|
Defrost Puff pastry according to directions on box. (usually I defrost overnight in the refrigerator). Lay out 1 sheet of Puff Pastry and using a 3" round cookie cutter (or small glass) cut out 18 rounds. You will need both sheets. Preheat oven to 400 degrees. Place 1 round in each of 18 mini muffin pan cups. Poke a few holes with a fork. Bake in oven for 10-12 min until golden and remove to rack to cool.
In a large bowl combine mascarpone and ricotta, stir in lemon zest, confectioner's sugar and chocolate chips. When ready to serve scoop a teaspoon or two into each pastry cup and top with strawberry slices and sprinkle powdered sugar on top.