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Mocha Cream Puffs

 Mocha Cream Puffs
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.
4 ServingsPrep: 25 min. + chilling Bake: 20 min.


  • 1/4 cup water
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 egg
  • 2/3 cup heavy whipping cream, divided
  • 3 tablespoons semisweet chocolate chips
  • 2 teaspoons sugar
  • Dash salt
  • 1/2 teaspoon McCormick® Pure 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 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.

2 of 2

Mocha Cream Puffs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 281 calories, 24 g fat (14 g saturated fat), 123 mg cholesterol, 200 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.