Mocha Cream Puffs Recipe

5 3 6
Mocha Cream Puffs Recipe
Mocha Cream Puffs Recipe photo by Taste of Home
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Mocha Cream Puffs Recipe

Read Reviews
5 3 6
Publisher Photo
Looking for a special-occasion dessert that's easy to fix? Try these golden puffs with a chocolaty filling from Aimee Kirk (at right with husband Rance) of Jacksonville, Alabama.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min.

Ingredients

  • 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

Directions

In a small saucepan, bring the water, butter and salt 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 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 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.
Originally published as Mocha Cream Puffs in Taste of Home October/November 2000, p10

Nutritional Facts

1 each: 281 calories, 24g fat (14g saturated fat), 123mg cholesterol, 200mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small saucepan, bring the water, butter and salt 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 egg; beat until mixture is smooth and shiny.
  2. 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.
  3. 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.
  4. 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.
Originally published as Mocha Cream Puffs in Taste of Home October/November 2000, p10

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Brenda2772 User ID: 2165447 28153
Reviewed Apr. 15, 2012

"My go to cream puff recipe. I like that it doesn't have a custard center."

MY REVIEW
Naboskala User ID: 1488435 28659
Reviewed Mar. 8, 2011

"These taste like they should be SO hard to make, but they're quite easy. Delicious!"

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markimalekat User ID: 746228 203836
Reviewed Jan. 4, 2010

"I made these for a family gathering at New Years and they were loved by young and old alike."

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