Name: Double Chocolate Cream Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup (120ml) water; 1/2 cup (120ml) milk; 1/2 cup (110g) unsalted butter; 1 tablespoon sugar; 1/4 teaspoon salt; 1/4 cup (30g) unsweetened cocoa powder; 1 cup (125g) all-purpose flour; 4 large eggs; 5 oz (150g) semisweet chocolate, chopped; 2 cups (480ml) heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 3.5 oz (100g) semisweet chocolate, chopped (for ganache); 1/2 cup (120ml) heavy cream (for ganache)

Light, airy, and filled with layers of rich chocolate flavor, these double chocolate cream puffs are an irresistible dessert I love making when I want to impress. Each bite delivers crisp chocolate choux pastry, a luscious chocolate cream filling, and a glossy ganache topping. It’s a show-stopping sweet treat that’s as indulgent as it is elegant — perfect for holidays, dinner parties, or whenever I need a little chocolate therapy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Choux Pastry:

1/2 cup (120ml) water

1/2 cup (120ml) milk

1/2 cup (110g) unsalted butter

1 tablespoon sugar

1/4 teaspoon salt

1/4 cup (30g) unsweetened cocoa powder

1 cup (125g) all-purpose flour

4 large eggs

For the Chocolate Cream Filling:

5 oz (150g) semisweet chocolate, chopped

2 cups (480ml) heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

3.5 oz (100g) semisweet chocolate, chopped

1/2 cup (120ml) heavy cream

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a saucepan, I combine water, milk, butter, sugar, and salt, and bring it to a boil over medium heat.

I remove it from heat and quickly stir in the cocoa powder and flour until the dough forms a smooth ball and pulls away from the sides.

I return the pan to the heat and stir for another minute to cook out excess moisture.

Then I transfer the dough to a mixing bowl and let it cool slightly.

I beat in the eggs one at a time, mixing well after each until the dough is smooth and glossy.

I spoon or pipe the dough onto the baking sheet into 1.5-inch rounds.

I bake them for 25–30 minutes until puffed and firm, making sure not to open the oven door. Once done, I let them cool completely.

For the filling, I melt the chocolate and let it cool slightly. I whip the cream with powdered sugar and vanilla until soft peaks form, then fold in the chocolate until smooth.

I cut the puffs in half and fill them with the chocolate cream using a piping bag or spoon.

For the ganache, I heat the cream until just simmering, pour it over the chopped chocolate, let it sit for a minute, then stir until smooth.

I dip the tops of the filled cream puffs in ganache or drizzle it over them.

I chill them for about 15 minutes before serving for the best texture.

Servings and timing

This recipe makes 12 cream puffs.

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Calories per serving: 285 kcal

Variations

When I want a twist, I sometimes fill these puffs with a mocha cream by adding espresso powder to the filling. A white chocolate ganache topping also works beautifully for contrast. I’ve even added raspberry preserves under the cream for a fruity kick. If I’m keeping things lighter, I swap semisweet chocolate for dark chocolate and reduce the sugar slightly.

Storage/Reheating

I store the filled cream puffs in an airtight container in the refrigerator for up to 3 days. They stay fresh and the ganache holds its shine nicely. If I want to serve them warm (though they’re best chilled), I let them sit at room temperature for about 20 minutes rather than reheating. Unfilled choux shells can be frozen for up to 2 months and reheated in a 300°F (150°C) oven for 5–7 minutes to crisp them up again.

FAQs

How do I know when the cream puffs are fully baked?

I look for them to be puffed up, golden, and firm to the touch. If they collapse after baking, they may need more time in the oven. I avoid opening the oven door while they bake to prevent deflation.

Can I make the cream puffs ahead of time?

Yes, I often bake the choux shells a day ahead and store them in an airtight container. I fill and glaze them the day of serving to keep the texture perfect.

Why did my cream puffs turn out flat?

Flat puffs usually mean the dough was too wet or underbaked. I make sure to cook out the moisture during the stovetop step and bake long enough for them to set properly.

Can I use milk chocolate instead of semisweet?

Yes, I’ve used milk chocolate for a sweeter flavor. I just reduce the sugar in the cream filling slightly so it’s not overly sweet.

What can I use instead of heavy cream for the filling?

For a lighter option, I sometimes use whipped topping or a stabilized whipped cream. It changes the texture slightly, but still tastes delicious.

Conclusion

These double chocolate cream puffs are one of my favorite desserts to make when I want to impress or just treat myself to something extra special. From the crisp pastry shell to the smooth chocolate filling and ganache glaze, every element comes together into a rich, decadent bite. Whether for a holiday, dinner party, or personal indulgence, I always find these puffs deliver chocolate perfection.

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