Chocolate Cream Puffs with Strawberry Truffle Filling Recipe
Easter Recipes from Razzle Dazzle Recipes
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Chocolate Cream Puffs with Strawberry Truffle Filling
1 cup butter
2 cups boiling water
2 cups flour
1/3 cup unsweetened cocoa
2 T sugar
1/2 tsp. salt
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 chocolate 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
Makes 2 dozen puffs
This recipe by Joni Hilton of Sacramento, California was a finalist
in the 1997 California Strawberry Festival's Berry Off cooking
Razzle Dazzle Recipes