Cream Puffs

Last night we had a couple of friends over for dinner. I love having people over for dinner because it gives me a good excuse to make foods that are hard for two people to eat before they go bad.  Case in point, Double Chocolate Cream Puffs!

 
Cream Puff -

1 C Water
1/2 C Butter
1 Cup Flour
4 Eggs

Preheat oven to 400.

Bring water and butter to a rolling boil in a medium sauce pan.  Add flour.  Remove from heat, beat in eggs, all at once.  You can use a handheld electric mixer or a whisk, the dishwashing-hating me chooses the whisk every time!

Drop 1/4 cup fulls 2-3 inches a part on a parchment paper lined cookie sheet.   Bake 30-35 minutes or until they're puffy and golden.




Chocolate Mousse Filling-

1 Large Box Chocolate Pudding
2 C Milk
1/2 Cup Heavy Whipping Cream.

Beat Milk and Pudding Mix until blended and thickening.  Add Cream, beat one more minute. Refrigerate 5-10 minutes.

**Use half chocolate milk for extra rich mousse!

White Chocolate Sauce Drizzle-

1 Cup White Chocolate Chips
1/4 Cup Heavy Whipping Cream

Melt chips in a microwavable bowl.  Start with 30 seconds, remove, stir, and then add another 15-20 seconds if needed.  Don't heat until completely smooth or chocolate will burn to bottom of bowl.  Add cream and beat with a spoon until mixture is smooth.    Use immediately, or refrigerate and reheat (15-20 seconds) to use within 2 weeks.

To serve-
Split the cream puff, fill with mousse, drizzle with white chocolate, though I'm pretty sure that's pretty self explanatory!

ENJOY!