Description

These double chocolate cream puffs are a decadent dessert made with crisp chocolate choux pastry, a velvety chocolate cream filling, and a glossy ganache topping. Perfect for special occasions or a luxurious treat.

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)

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Remove from heat and stir in the cocoa powder and flour until a smooth dough forms.
Return the pan to the heat and cook the dough for 1 minute, stirring constantly to remove excess moisture.
Transfer the dough to a mixing bowl and let it cool slightly.
Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Spoon or pipe the dough onto the baking sheet in 1.5-inch rounds.
Bake for 25–30 minutes until puffed and firm. Do not open the oven door during baking. Let cool completely.
To make the filling, melt the semisweet chocolate and let it cool slightly.
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Fold the melted chocolate into the whipped cream until smooth.
Cut the puffs in half and fill them with the chocolate cream using a piping bag or spoon.
For the ganache, heat the cream until just simmering and pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth.
Dip the tops of the filled cream puffs into the ganache or drizzle it over them.
Chill for about 15 minutes before serving for best texture.

Notes

You can add espresso powder to the filling for a mocha twist.

Try a white chocolate ganache for a contrasting topping.

Raspberry preserves under the filling add a fruity note.

Use dark chocolate and reduce sugar for a lighter version.

Unfilled choux shells can be frozen for up to 2 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 cream puff
Calories: 285
Sugar: 11g
Sodium: 65mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg