Double Chocolate Profiteroles

Name: Double Chocolate Profiteroles
Yield: 24 servings of 3 profiteroles
Ingredients: 1 cup (250 mL) heavy whipping cream, divided; 4 oz/125 g white chocolate, finely chopped; 1/2 cup (125 mL) plus 2 tablespoons flour; 2 tbsp (30 mL) unsweetened cocoa powder; 3/4 cup (175 mL) water; 3 tbsp (45 mL) butter; 1 tbsp (15 mL) granulated sugar; 1/4 tsp (1 mL) salt; 3 eggs, lightly beaten; Fresh blackberries, raspberries or sour cherries in syrup, drained (optional); Powdered sugar

Prep 30 min

Cook 210 min

Ready in 240 min

These chocolate-flavored cream puffs are filled with a creamy white chocolate mousse. Add a fresh berry or sour cherry for a hidden tangy surprise.

Ingredients

1 cup (250 mL) heavy whipping cream, divided
4 oz/125 g white chocolate, finely chopped

1/2 cup (125 mL) plus 2 tablespoons flour
2 tbsp (30 mL) unsweetened cocoa powder
3/4 cup (175 mL) water
3 tbsp (45 mL) butter
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
3 eggs, lightly beaten
Fresh blackberries, raspberries or sour cherries in syrup, drained (optional)
Powdered sugar

Directions

For white chocolate mousse, place 1/2 cup of the cream in Small Micro-Cooker^®. Microwave on HIGH 45 seconds. Pour hot cream over chocolate in Small Batter Bowl; stir until chocolate is melted and smooth. Stir in remaining 1/2 cup cream. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse with Silicone-Coated Sauce Whisk until soft peaks form.
Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in (2-qt.) Saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in Classic Batter Bowl. Add eggs; whisk until smooth and very thick.
Lightly spray Mini Muffin Pan with vegetable oil. Attach open star tip to Easy Accent^® Decorator; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely. Cut off tops of puffs. If desired, place one berry into bottom of each puff. Fill each puff with mousse using Small Scoop; replace tops. Sprinkle lightly with powdered sugar; serve immediately.

Yield:

24 servings of 3 profiteroles

Nutrients per serving:

Calories 290, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 20 g, Protein 5 g, Sodium 160 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 medium-fat meat, 4 fat (1 carb)

Cook's Tips:

Pipe batter into pan, filling wells about halfway. Use a wet fingertip to smooth top of rosette for a more even shape. Bake until puffs appear dry on surface and in cracks.

Venting the puffs by making a small cut in side will prevent them from deflating or becoming soggy. Use Bread Knife to slice tops off of cooled puffs.