Ingredients:

-1 package (10 ounces) Pepperidge Farm Frozen Puff Pastry Shells
-2 bars (1 ounce each) dark chocolate
-2 teaspoons instant espresso powder
-1 teaspoon water
-1 cup heavy cream
-1 tablespoon sugar
-1/2 cup candy toffee bits
-Ground cinnamon

1. Heat the oven to 400°F
2. Bake and cool the pastry shells according to the package directions
3. Finely chop 1 chocolate bar
4. Shave the remaining chocolate bar with a vegetable peeler to make chocolate curls
5. Set aside
6. Stir the espresso powder and water in a medium bowl until dissolved
7. Add the cream and sugar
8. Beat with an electric mixer at high speed until stiff peaks form
9. Fold the toffee bits and the chopped chocolate into the cream
10. Divide the mixture among the pastry shells
11. Sift the cinnamon over the filling and top with the chocolate curls
12. Cover and refrigerate the shells for at least 1 hour before serving