Puff pastry from the freezer section from your grocer makes this a quick, easy and elegant dessert.
For 6 turnovers, one sheet cut into 6 rectangles will be needed. Allow the sheet to reach room temperature and then slightly stretch out the dough by hand. Sprinkle 2 teaspoons of dark chocolate chips in the center of each rectangle and brush the edges with the beaten egg yolk and heavy cream mixture. Fold over to create a triangle taking care to seal the edges tightly. Return the filled turnovers to the freezer to firm for 30 minutes or longer before baking.
Heat oven to 400 degrees F. On a baking sheet lined with parchment paper, place the frozen filled turnovers so that they are evenly spaced from each other. Brush with the remaining egg yolk and heavy cream mixture and then bake for 20-22 minutes. The turnovers will have a nice golden glossy finish and will have puffed up in size. Allow to cool slightly before serving.
Garnish with melted dark chocolate, confectioner’s sugar and raspberries!