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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

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

Printed from tasteofhome.com Jul 24, 2008

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Mocha Cream Puffs cont.

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 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.