Puff pastry turnovers filled with semisweet chocolate.

Chocolate Turnovers

2 cups semisweet chocolate chips - divided use
1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
1 large egg, beaten with 2 teaspoons water
1 1/2 teaspoons vegetable shortening

1. Heat oven to 400°F (205°C).
2. Unfold one pastry sheet; roll on lightly floured surface to form a 12-inch square. Cut into nine 4-inch squares.
3. Using 1 1/2 cups of chocolate chips, place 1 heaping tablespoon chips onto center of each square.
4. Lightly brush egg mixture onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chip mixture. Lightly brush tops of turnovers with egg mixture.
5. Bake 15 minutes or until light golden brown. Remove from baking sheet to wire rack.
6. In a small microwave-safe bowl, place remaining 1/2 cup chips and shortening and microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring each time, just until chips are melted when stirred.
7. Drizzle chocolate mixture over each turnover decorately.
8. Serve immediately.

Makes 18 servings.