Dark Chocolate Pudding filled Pastry Shells with Vanilla Peppermint Whipped Cream

Hi guys! Well, I promised this recipe last Monday, or was it Sunday? I can't recall now anymore, I have been so busy! So yes, that's why I am a little late with this post... :) This little treat was inspired by my sister's sister-in-law, who once brought Pepperidge Farm Pastry Shells filled with chocolate pudding and topped with whipped cream to a gathering. They were wonderful! I decided to put a little Christmas-y twist to mine and came up with Dark Chocolate Pudding Pastry Shells Filled with Vanilla Peppermint Whipped Cream! I thought the dark chocolate would pair up much better with the peppermint flavoring of the whipped cream and I was right. They were delicious! If you have a small gathering, these will be perfect. They are so easy and don't take up much time! I also do wish I had a better picture, but I was in a hurry to leave and take these to a party, so... there you go.

Here's what you'll need:

2 packages of Pepperidge Farm Puff Pastry Shells (each pack comes with 6)
1 3.56 oz Hershey's Special Dark Instant Pudding
2 Cups of Milk for Pudding
1 Cup of Heavy Whipping Cream
1 and a half teaspoons of granulated sugar
1/2 a teaspoon of pure peppermint extract
1 teaspoon vanilla bean paste, I use Nielsen-Massey

What you'll do:

1.) If you have a KitchenAid with a metal bowl, place the bowl and whisk attachment in the freezer while you prepare the rest of the steps below. If not, you'll just be beating your whipping cream extra hard (K.O.!) I am kidding, but it seems to keep the whipping cream nice and cold and it whips up nicely.
2.) Prepare the Pepperidge Farm Pastry Puff Shells as directed on the package.
3.) While the shells bake, prepare your pudding as directed on the package, whisking 2 cups of milk with your pudding for about 2 minutes. Place in the refrigerator to let it get firm.
4.) Next, start whipping your heavy whipping cream on the highest setting until soft peaks start forming. Add your sugar, peppermint extract, and vanilla bean paste while continuing to whip.
5.) Pull pastries out of the oven when baked, and pull out the center "tabs" to make your bowl. Allow to cool before adding your pudding.
6.) Spoon pudding into each pastry puff, or use a pastry bag if you have one available. Filling will go so much faster this way!
7.) Use a decorating tip (or spoon) to place a dollop of the peppermint-vanilla whipped cream onto each pudding bowl, and garnish with mini chocolate chips if preferred. Crushed peppermints might be good with this too!
8.) ENJOY!

Thank you so much for looking! Now go bake something and spread some yum!