1sheet of frozen puff pastry, thawed ***Most packages contain two sheets - this recipe uses only one sheet.
1egg, well beaten
½cupdark chocolate chunks or chips
Turbinado sugar or white sugar
¼cupdark chocolate melting wafers
¼tspcoconut oil, divided
¼cupwhite chocolate melting wafers
Take one puff pastry sheet out of the freezer to thaw, per package instructions.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Gently roll out the puff pastry to be slightly larger then cut them into 4 squares.
Brush a thin layer of beaten egg on 2 joining sides of each square.
Divide the chocolate chunks evenly between all of the squares then top with a few raspberries.
Fold each square in half creating a triangle and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.
Brush each turnover with the egg wash then sprinkle with turbinado or white sugar.
Place into the oven and bake for 18-20 minutes, or until golden brown. Remove and allow to cool on a rack for a few minutes. Side Note: Place the rack of turnovers on top of parchment paper prior to drizzling with chocolate for easier cleanup.
Make the chocolate drizzle by placing the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Spoon the chocolate into a zip lock bag and snip a very small hole in the corner with scissors. Drizzle melted chocolate over each turnover.
Place the white chocolate chips in a glass bowl along with the 1/8 teaspoon of coconut oil. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.
Spoon the white chocolate into a small zip lock bag. Snip a very small hole in the corner of the bag and drizzle the white chocolate back and forth over each turnover. Serve and enjoy.