Friday, July 22, 2011

Chocolate Mousse Cream Puffs

Yes, I know... do I need to say ANYTHING?


But, while doing a trial run for the bridal shower I'm throwing at the end of the month, I wanted to make sure I was capable of nailing the cream puffs... Yea, I did...


Chocolate Mousse Cream Puffs

Prep Time: 30 minutes

Start to Finish: 3 hours

Servings: 12 (2 cream puffs each)

Chocolate Mousse

(this needs time to sit and cool, so start with making it!)

4 egg yolks

1/4 C Sugar

1 C Heavy Whipping Cream

1 bag (6oz) Semisweet Chocolate Chips (I used milk chocolate here)

1 & 1/2 C/ Heavy Whipping Cream

Beat yolks in small bowl with electric mixer on high about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 Cup Whipping Cream over medium heat just until hot. Gradually stir in half the hot cream to egg yolk micutre, stirring quickly as to not cook the eggs. add remaining hot cream and stir. Cook over low heat, about 5 minutes until it thickens (DO NOT BOIL). Stir in chocolate chips, stir until melted. Cover and refridgerate about 2 hours, stirring occasionally until cold. (start on cream puffs...) but after this is cold, you will beat 1/2 C Cold Heavy Whipping Cream until stiff, then fold in chocolate mixture, put in piping bag, or spoon into cream puffs when they are ready.

Cream Puffs:

3/4 C plus 2 Tbsp Flour

2 Tbsp Baking Cocoa

1 Tbsp Granulated Sugar

1 C Water

1/2 C. Butter or Margarine (I used Margarine and they were just fine!)

4 eggs

Heat oven to 400 degrees F; mix flour, cocoa and sugar in small bowl, set aside. Heat water and butter to a rolling boil in a saucepan. Stir in flour mixture; reduce heat to low and stir vigoriously over low hear about 1 minute or until mixture forms a ball. remove from heat. beat in eggs; all at once, with a spoon. Continue beating until a smooth dough/batter forms. drop by scant 1/4C. about 2" apart on an ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden brown. Cool on a wire rack until cool. Once cool, with a serrated knife, cut off the top third of each puff, pulling out the strands of soft dough on the inside, to make the puff hollow. Pipe or spoon mousse into puffs, replace tops and store in fridge until ready to eat.

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