These chocolate cream puff shells are a delicious twist on classic choux pastry. Infused with bittersweet chocolate, they bake into crisp, hollow puffs perfect for filling with cream, mousse, or custard. Ideal for elegant desserts, parties, or special occasions.
Ingredients
2 ounces bittersweet chocolate
1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Directions
- Preheat oven to 400°F. In a small microwave-safe bowl, heat bittersweet chocolate in microwave on high power for 30 second intervals until melted; cool. In a medium saucepan, heat water, butter and salt over medium heat until mixture begins to boil. Add flour; stir vigorously with a wooden spoon for 1 minute.
- Remove from heat; stir in eggs, one at a time, until each is incorporated. Thoroughly stir in melted chocolate. Drop dough by rounded tablespoons 2 inches apart onto a parchment-lined or ungreased baking sheet, smoothing any jagged points.
- Bake about 25 minutes or until light brown on bottom. Cool slightly. With a serrated knife, cut in half horizontally. Remove and discard soft dough inside. Place shells on baking sheet and return to warm oven for 5 to 10 minutes or until slightly crisp.
