Some desserts have a way of bringing us back to our childhood–strawberry shortcake, cream puffs, pudding, and banana splits to name a few. Here is a special treat that will bring a smile to those fond of sweet dreams: Cherry Chocolate Cream Puffs. This recipe and more can be found in the Taste of Home Cookbook: For Cooks who Care.
Cherry-Chocolate Cream Puffs
Recipe courtesy of A Taste of Home Cookbook
10 Servings
Prep: 30 min. + cooling Bake: 30 min. + cooling
Ingredients
- 1 cup water
- 1/3 cup butter, cubed
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
Cherry-Chocolate Filling
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup sugar
- 1/4 cup 2% milk
- 6 ounces semisweet chocolate, chopped
- 3/4 pound fresh or frozen sweet cherries, thawed, pitted and chopped
- Confectioners’ suga
Directions
- In a small saucepan over medium heat, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
- Let whipped topping stand at room temperature for 30 minutes. Meanwhile, in a small saucepan over medium heat, bring sugar and milk to a boil; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping.
- Fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners’ sugar; serve immediately. Refrigerate leftovers. Yield: 10 servings.
