Makes: 6 servings
1 1⁄2 cups heavy cream
1⁄4 cup brewed coffee
3⁄4 cup caramel topping
2 tablespoons butter
1 package (10 ounces) frozen puff pastry shells
1/2 cup semisweet chocolate chips
1⁄3 cup toffee bits
1⁄2 cup powdered sugar, sifted
For filling: In a medium saucepan, stir together cream and coffee. Bring to nearly boiling over medium heat. Reduce heat to low and heat for 5 minutes. Remove from heat. Using a fine-mesh sieve, strain coffee mixture into a small bowl.
Rinse out saucepan. Heat the 3⁄4 cup caramel topping over medium-high heat until boiling. Reduce heat to medium and cook for 2 minutes more. Remove from heat and stir in butter. Slowly stir in coffee-cream mixture until combined. Pour into a large bowl to cool to room temperature. Refrigerate about 45 minutes, or until completely chilled.
For pastry cups: Preheat oven and bake puff pastry shells according to package directions. Transfer to a wire rack to cool completely.
In a small microwave-safe bowl, microwave chocolate chips on medium (50%) in 30-second increments, stirring after each, until melted, about 1 1⁄2 minutes total. Pour toffee bits into a pie plate. Dip top rim of pastry shells in melted chocolate, then in toffee bits and set aside.
In a bowl, with an electric mixer, beat chilled coffee-cream mixture on medium speed until it thickens. Slowly add powdered sugar, beating on high until stiff peaks form.
To serve, spoon coffee-cream mixture into a large zip-top plastic bag. Press out air and seal. Snip a small piece off one corner of the bag. Pipe coffee-cream mixture into shells.
Drizzle shells with caramel topping and serve immediately.