Stuffed chocolate puffs

6 servings

Ingredients

Quantity Ingredient
===CHOCOLATE MOUSSE ===
8 ounces Semisweet chocolate; broken small chunks
2 ounces Bitter chocolate; broken small chunks
½ teaspoon Cinnamon
3 cups Whipping cream
=== CREAM PUFFS ===
½ cup Milk
3½ tablespoon Unsalted butter
⅛ teaspoon Salt
½ cup Flour; plus
1 tablespoon Flour
2 Eggs

Directions

For the mousse, chill a bowl and the beater of an electric mixer in the freezer for 1 hour. Meanwhile, in a double-broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon.

Remove the double-boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes. In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.) With a rubber spatula, fold ¼ of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, ¼ at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator. For the puffs, preheat the oven to 450 degrees. In a medium-size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition.

Place the cream puff dough in a pastry bag fitted with a large plain tip.

Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.

Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse.

Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs. This recipe yields 6 stuffed puffs.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6273 broadcast 04-29-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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