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Chocolate-Filled Cream Puffs with Hot Fudge Sauce Recipe

Chocolate-Filled Cream Puffs with Hot Fudge Sauce Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 20 min./batch + cooling YIELD:36 servings


  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 large eggs
  • 3/4 cup sugar
  • 5 tablespoons baking cocoa
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 large 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


  • 1. 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.
  • 2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
    Freeze option: Freeze cream puffs in airtight containers for up to 2 months. Thaw at room temperature for 10 minutes. Place cream puffs on a baking sheet. Bake at 375° for 3-4 minutes or until crisp. Yield: 3 dozen.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.