Mini Chocolate Cream Puffs
Mini Chocolate Cream Puffs
A combination of chocolate pastry filled with chocolate whipping cream and ganache. Make them small enough to eat in one bite.
This is one dessert where words fail to express the wonderful experience of actually eating one.
Enjoy.
Mini Chocolate Cream Puffs
1/4 cup butter
1/2 cup boiling water
1 Tablespoon granulated sugar
1/2 cup flour
2 Tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 eggs
In a pot boil 1/2 cup water. Add butter to melt. Stir in the sugar. Remove from the heat.
In a bowl whisk together flour, cocoa and salt.
Add the flour mixture to the butter mixture. Mix until it forms a ball. Add the eggs one at a time, stirring well after each addition.
On a prepared baking sheet drop spoonfuls of the dough (1 Tablespoon each). This recipe will make about 18 mini cream puffs.
Bake at 375 degrees for about 20 minutes. Cool.
Ganache Filling:
1 cup chocolate chips
1 cup whipping cream, hot
1 Tablespoon granulated sugar
Stir sugar into the cream and heat until almost boiling. In a bowl, pour the hot cream over the chocolate chips to melt. Stir. Chill.
Remove half of the ganache and beat lightly (the color will be milk chocolate)
To assemble the puffs, cut each puff in half. Place a small spoonful of ganache on the bottom. Add a spoonful of the lighter ganache. Top with the other half of the puff.
Store in the refrigerator until ready to serve. (Best if served within an hour of filling, otherwise the cream puff shells become soggy). Right before serving top with a dusting of powdered sugar if desired.
Whipping Cream:
Cream puffs could also be filled with sweetened whipping cream or a combination of whipping cream and ganache.