Chocolate Cream Puffs

Chocolate Cream Puffs
Servings: 12 Prep 20 mins Bake 400°F 40 mins


  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 5 eggs
  • 1 quart mintchocolate-chip ice cream
  • Confectioners sugar
  • Fresh mint, for garnish

Make It

1. Combine water, butter, sugar and salt in medium-size saucepan. Place over medium-low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously with wooden spoon until mixture pulls away from side of pan, 1 minute. Remove from heat.

2. Heat oven to 400 degrees F. Lightly coat baking sheet with cooking spray.

3. Off heat, add eggs, one at a time, to batter in saucepan, beating well with wooden spoon after each addition. Spoon into large pastry bag fitted with a very large plain tip. Pipe 2-inch rounds onto prepared baking sheet, spacing 2 inches apart. Or drop mixture onto sheet by level 1/4 cupfuls.

4. Bake in 400 degrees F oven 40 minutes, until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and tops on rack.

5. Fill puffs with ice cream; cover with tops. Freeze on baking sheets until firm. Transfer to airtight containers. Freeze for up to 1 week.

6. Place puffs on plates. Let stand 15 minutes. Dust with confectioners sugar. Garnish with mint.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 235, Fat, total (g): 15, chol. (mg): 129, carb. (g): 21, pro. (g): 5, sodium (mg): 107, Percent Daily Values are based on a 2,000 calorie diet.