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Chocolate Mousse-Filled Cream Puffs Recipe

Things You'll Need

  • 1/2 cup water
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • CHOCOLATE MOUSSE (recipe follows)
  • COCOA GLAZE (recipe follows)

How to Make

  • 1. Heat oven to 400°F. Light grease cookie sheet or line with parchment paper.
  • 2. Combine water, butter and salt in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat.
  • 3. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop dough by heaping tablespoons into 6 mounds, 3 inches apart, onto prepared cookie sheet.
  • 4. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Horizontally slice small portion from top of puffs; set tops aside. Remove and discard any soft dough from inside puffs. Cool completely. Fill puffs with CHOCOLATE MOUSSE; replace tops. Refrigerate about 1 hour.
  • 5. To serve, drizzle COCOA GLAZE over top. Serve immediately or refrigerate until glaze is set, about 20 minutes. 6 puffs.
  • CHOCOLATE MOUSSE
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup (1/2 pt.) cold whipping cream
  • 1 teaspoon vanilla extract
  • 1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.
  • 2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. About 2 cups mousse.
  • COCOA GLAZE
  • 1 cup (1/2 pt.) whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup HERSHEY'S Cocoa
  • 1 cup sugar
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1. Combine whipping cream and corn syrup in heavy 2-qt. saucepan. Sift cocoa and sugar together; stir into cream mixture. Add butter.
  • 2. Cook over low heat, stirring constantly, until butter melts and mixture is smooth, 6 to 8 minutes. Do not boil. Remove from heat; stir in vanilla. Use glaze while warm.
  • Note: Glaze can be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.