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Chocolate Mousse-Filled Cream Puffs

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

    1. Heat oven to 400°F. Light grease cookie sheet or line with parchment paper.

  • 2

    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

    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

    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

    5. To serve, drizzle COCOA GLAZE over top. Serve immediately or refrigerate until glaze is set, about 20 minutes. 6 puffs.

  • 6

    CHOCOLATE MOUSSE

  • 7

    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

  • 8

    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.

  • 9

    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.

  • 10

    COCOA GLAZE

  • 11

    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

  • 12

    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.

  • 13

    Note: Glaze can be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.

Chocolate Mousse-Filled Cream Puffs

Chocolate Mousse-Filled Cream Puffs

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