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