Tweet
SeansMom Posted May 28, 2005 12:48 PM
Chocolate Cream Puffs with Strawberry Truffle Filling
This recipe by Joni Hilton of Sacramento, California was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest.
Makes 2 dozen puffs
Puffs
1 cup butter
2 cups boiling water
2 cups flour
1/3 cup unsweetened cocoa
2 T sugar
1/2 tsp. salt
8 eggs
Filling
2 cups semi-sweet chocolate chips
1 cup strawberry jam
2 - 8 oz. packages cream cheese
1 - 8 oz. carton frozen whipped topping
whole fresh strawberries for garnish
Grease a baking sheet and pre-heat oven to 400°F.
In a medium saucepan, melt butter in the boiling water. Add flour, cocoa, sugar and salt while stirring vigorously. Cook until mixture forms a ball that won't separate. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth. Drop about 1/4 cup batter for each puff on a greased baking sheet. Space puffs about 3 inches apart. Bake for 25-30 minutes.
Meanwhile, melt choclate chips in top of a double boiler. In a separate bowl, beat cream cheese and jam until smooth. Beat in melted chocolate then stir in whipped topping.
When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely. Fill with cream cheese mixture and garnish with fresh strawberries.
Chocolate Cream Puffs with Strawberry Truffle Filling
This recipe by Joni Hilton of Sacramento, California was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest.
Makes 2 dozen puffs
Puffs
1 cup butter
2 cups boiling water
2 cups flour
1/3 cup unsweetened cocoa
2 T sugar
1/2 tsp. salt
8 eggs
Filling
2 cups semi-sweet chocolate chips
1 cup strawberry jam
2 - 8 oz. packages cream cheese
1 - 8 oz. carton frozen whipped topping
whole fresh strawberries for garnish
Grease a baking sheet and pre-heat oven to 400°F.
In a medium saucepan, melt butter in the boiling water. Add flour, cocoa, sugar and salt while stirring vigorously. Cook until mixture forms a ball that won't separate. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth. Drop about 1/4 cup batter for each puff on a greased baking sheet. Space puffs about 3 inches apart. Bake for 25-30 minutes.
Meanwhile, melt choclate chips in top of a double boiler. In a separate bowl, beat cream cheese and jam until smooth. Beat in melted chocolate then stir in whipped topping.
When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely. Fill with cream cheese mixture and garnish with fresh strawberries.