Chocolate Cream Puffs



12 servings



1 cup water
1/2 cup unsalted butter
2 tbsp. sugar
1/4 tsp. salt
1 cup flour
1 tbsp. unsweetened cocoa powder
5 eggs
1 qt. ice cream of your choice
Sauce of your choice


Combine water, butter, sugar and salt in a medium size saucepan. Place over medium low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously with wooden spoon until mixture pulls away from side of pan, 1 minutes. Remove from heat.

Preheat oven to 400°F. Lightly coat baking sheet with cooking spray. Off heat, add eggs, one at a time, to batter in saucepan, beating well with wooden spoon after each addition. With a 1/4 cup drop mixture onto baking sheet, spacing 2 apart. Bake for 40 minutes until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and top on wire rack. Fill puffs with ice cream; cover with tops. Freeze on baking sheets until firm. Transfer to an airtight container. Freeze for up to 1 week. Place puffs on plates. Let stand 15 minutes. Top with sauce of your choice.

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