Mocha Cream Puffs 1/4 cup water 2 tablespoons butter 1/8 teaspoon salt 1/4 cup all-purpose flour 1 egg FILLING: 2/3 cup heavy whipping cream, divided 3 tablespoons semisweet chocolate chips 2 teaspoons sugar Dash salt 1/2 teaspoon vanilla extract 1/2 teaspoon instant coffee granules Confectioners' sugar Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mocha Cream Puffs cont. In a small saucepan, bring the water, butter and salt to a boil. Add flour at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat until mixture is smooth and shiny. Drop batter into four mounds 3 in. apart on a greased baking sheet. Bake at 425° for 20-25 minutes or until golden brown. Remove puffs to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For the filling, in a small saucepan, combine 3 tablespoons cream, chocolate chips, sugar and salt. Cook over low heat until the chips are melted; stir until blended. Remove from the heat; gradually stir in the vanilla, coffee and remaining cream. Transfer to a Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Mocha Cream Puffs small bowl. Refrigerate until chilled. Beat filling until stiff. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar. Yield: 4 cream puffs. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008