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Chocolate-Filled Cream Puffs with Hot Fudge Sauce

 Chocolate-Filled Cream Puffs with Hot Fudge Sauce
I make this every year for one of our counselors birthday. He adores them along with everyone else. It's my mothers recipe and I grew up eating cream puffs. I have to triple the batch when I take them to school.—Diana Voland, Martinsville, Indiana
36 ServingsPrep: 40 min. + freezing Bake: 25 min./batch

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 eggs
  • CHOCOLATE CREAM FILLING:
  • 3/4 cup sugar
  • 5 tablespoons baking cocoa
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Hot fudge ice cream topping and citrus sugar, white chocolate shavings or confectioners' sugar, optional

Directions

  • In a large saucepan, bring water and butter to a boil. Add flour all
  • at once and stir until a smooth ball forms. Remove from the heat;
  • let stand for 5 minutes. Add eggs, one at a time, beating well after
  • each addition. Continue beating until mixture is smooth and shiny.
  • Drop by rounded tablespoonfuls 3 in. apart onto greased baking

2 of 2

Chocolate-Filled Cream Puffs with Hot Fudge Sauce (continued)

Directions (continued)

  • sheets. Bake at 400° for 20-25 minutes or until golden brown.
  • Remove to wire racks. Immediately split puffs open; remove tops and
  • set aside. Discard soft dough from inside. Cool puffs. Freeze in
  • airtight containers for up to 2 months.
  • To use frozen cream puffs: Thaw at room temperature for 10 minutes.
  • Place cream puffs on a baking sheet. Bake at 375° for 3-4
  • minutes or until crisp.
  • For filling, in a large heavy saucepan, combine the sugar, cocoa,
  • cornstarch and salt. Stir in milk until smooth. Cook and stir over
  • medium-high heat until thickened and bubbly. Reduce heat to low;
  • cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • yolks; return all to the pan, stirring constantly. Bring to a gentle
  • boil; cook and stir 2 minutes longer. Remove from the heat. Gently
  • stir in butter and vanilla. Cover with waxed paper or plastic wrap.
  • Cool for 15 minutes, without stirring.
  • To serve, spoon chocolate cream filling into cream puffs; replace
  • tops. Top with warmed hot fudge sauce and citrus sugar, white
  • chocolate shavings or confectioners' sugar if desired. Yield: 3
  • dozen.
Editor's Note: Citrus sugar can be made by pressing grated citrus peels into sugar to release their oils. Store citrus sugar in an airtight container at room temperature for 2-3 weeks or until the flavor diminishes.
Nutritional Facts: 1 cream puff (calculated without toppings) equals 76 calories, 4 g fat (2 g saturated fat), 43 mg cholesterol, 68 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now