Preheat oven to 400F. Prepare puff pastry shells per package directions, including returning them to the oven to bake an additional 5 minutes for extra crispness. In the bottom of a small double boiler, fill with very hot tap water. In top of double boiler, put chocolate chips, but DO NOT turn On stove burner. Let it sit for few minutes. Stir occasionally to melt all chips. Add mixture of beaten egg yolks and water to chocolate. Reserve 2 tablespoons of melted chocolate and put aside. Coat inside the cups starting at the bottom and going up the sides with about 1 tablespoon of melted chocolate. The back of a half teaspoon works very well to coat up the interior sides. Chill in the refrigerator to harden chocolate. In a deep bowl, beat cream cheese, milk, granulated sugar and cinnamon and pour over chocolate bottoms, up to just below inside edge. In a deep bowl, beat whipping cream, granulated sugar and cinnamon until stiff peaks form. Remove 1/4 of the stiff cream to another bowl and set aside in the refrigerator. To the remainder, add 2 tablespoons of reserved chocolate and mix well. Spread evenly over cream cheese filling in all pastry puffs. Top with a small mound of reserved whipped cream. Put a maraschino cherry over the center of each pie. Sprinkle chopped pecans over top of pieces.
Cajun Country -- New Iberia, Louisiana