Chocolate Mini-Puffs

Chocolate Mini-Puffs

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium45 mg2% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium45 mg2% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1/2 cup water
  • 1/4 cup butter or margarine (1/2 stick)
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • (hdr) (hdr) CHOCOLATE MOUSSE FILLING (recipe follows)
  • Powdered sugar or CHOCOLATE GLAZE (recipe follows)

Directions

  • 1. Heat oven to 400°F.
  • 2. Combine water, butter and salt in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; turn heat to low.
  • 2. Add flour all at once; cook over low heat, stirring vigorously until mixture leaves side of pan and forms a ball, about 1 minute. Remove from heat; cool slightly. Add eggs, one at a time, beating with spoon until smooth and velvety after each addition. Drop by scant teaspoons onto ungreased cookie sheet.
  • 3. Bake 25 to 30 minutes or until puffed and golden brown. Remove from oven; cool on wire rack. Meanwhile, prepare CHOCOLATE MOUSSE FILLING. Slice off tops of puffs. With spoon, fill puffs with filling or pipe filling into puffs using a pastry bag fitted with a 1/4-inch tip. Replace tops and sprinkle with powdered sugar or prepare CHOCOLATE GLAZE; drizzle onto puffs. Refrigerate until serving time. Cover; refrigerate leftover puffs. About 2 to 2-1/2 dozen mini-puffs.
  • CHOCOLATE MOUSSE FILLING
  • 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 and mixture is clear. Cool slightly.
  • 2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes. About 2 cups filling.
  • CHOCOLATE GLAZE:
  • 1. Melt 2 tablespoons butter or margarine in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir over low heat until smooth and slightly thickened; do not boil. Remove from heat; cool slightly.
  • 2. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating to desired consistency. About 3/4 cup glaze.

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