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Chocolate Cream Puffs with Cocoa Whipped Cream and Chocolate Ganache Recipe

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4.8 from 140 reviews

Delight in these homemade Chocolate Cream Puffs featuring light, airy choux pastry filled with rich cocoa-flavored whipped cream and topped with a smooth chocolate ganache. Perfect as an elegant dessert or a special treat, these cream puffs combine a crisp exterior with a luscious, creamy interior.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs

Cocoa Whipped Cream Filling

  • 2 cups heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Chocolate Ganache Topping

  • 1/3 cup heavy cream
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat the Oven: Set your oven to 400º F (200º C) to prepare for baking the cream puffs.
  2. Make the Dough Base: In a small saucepan, combine water and unsalted butter. Heat the mixture until it reaches a rolling boil.
  3. Incorporate the Flour: Reduce heat to low and add all-purpose flour to the boiling butter-water mixture. Stir vigorously for about 1 minute until the dough pulls away from the sides forming a ball. Remove from heat.
  4. Add Eggs: Using a wooden spoon, beat in all the eggs at once until the mixture becomes a smooth, thick batter.
  5. Shape the Cream Puffs: Drop 1/4 cup portions of dough, spaced about 3 inches apart, onto a lined baking sheet. Using a large cookie scoop helps with uniformity.
  6. Bake: Place the baking sheet in the preheated oven and bake for 35 to 40 minutes or until the puffs are puffed up and golden brown.
  7. Dry Out the Puffs: Remove from oven, pierce each puff gently with a knife to release steam, then return them to the oven with the door slightly open. Bake for an additional 20 minutes. Remove and cool completely.
  8. Prepare Cocoa Whipped Cream: Using a stand mixer, whip heavy cream until soft peaks form. Add cocoa powder, powdered sugar, and vanilla extract, then continue beating until stiff peaks form.
  9. Assemble the Cream Puffs: When cooled, slice the top third off each puff with a serrated knife. Spoon or pipe the cocoa whipped cream filling inside each puff and replace the top.
  10. Optional Topping – Dust or Ganache: You can dust the cream puffs lightly with powdered sugar or prepare the chocolate ganache for topping.
  11. Make the Chocolate Ganache: Heat 1/3 cup heavy cream in a microwave-safe bowl for 45 seconds. Add the semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and completely melted.
  12. Top the Cream Puffs: Spoon the ganache over each cream puff. Let them sit for about an hour to allow the chocolate to set before serving.

Notes

  • Make sure to pierce the cream puffs after baking to avoid soggy centers.
  • Use large eggs for the best dough consistency.
  • The whipped cream filling is best served fresh but can be refrigerated for up to a day.
  • If you prefer a less chocolatey filling, adjust cocoa powder to taste.
  • Ganache topping is optional but adds a rich finish to the dessert.
  • Store assembled cream puffs in the refrigerator and consume within 24 hours for optimal freshness.

Keywords: Chocolate cream puffs, choux pastry, chocolate ganache, whipped cream dessert, French pastry dessert

Find it online: https://thefoodrecipe.com/chocolate-cream-puffs-with-cocoa-whipped-cream-and-chocolate-ganache-recipe/