Chocolate Cream Puff Hearts

1 cup all purpose flour
1 cup water
cup margarine or butter
1 oz. (1 square) semi-sweet chocolate
tsp salt
4 eggs

2 cups whipping cream
2 to 3 tbsp powdered sugar
1 cup caramel ice cream topping
cup chopped pecans

Heat oven to 375 F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In medium saucepan, combine water, margarine, chocolate and salt over medium heat until mixture comes to a boil. Reduce heat to low. Add flour, beating vigorously until mixture leaves sides of pan; remove from heat. Place mixture in large mixing bowl.

Add eggs, one at a time, beating with electric mixer at medium speed for 1 minute after each addition; beat until smooth and glossy. DO NOT OVERBEAT.

To form each puff, spoon about cup dough onto greased cookie sheet. Using table knife, form heart shape by placing knife at edge of dough and pulling inward inch. Using knife, shape bottom of puff into point. Bake at 375 F. for 40 to 45 minutes or
until puffed and browned. With sharp knife, pierce side of each puff to allow steam to escape. Remove from cookie sheets; cool on wire rack. In large bowl, beat whipping cream at highest speed until soft peaks form; add powdered sugar, beating until stiff peaks form. Fold in 1/3 cup of the caramel ice cream topping and pecans.

To serve, split puffs; remove filaments of soft dough. Fill each puff with about 1/3 cup filling. Drizzle remaining caramel ice cream topping over tops of puffs.

Makes 12 puffs


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