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Chocolate Cream Puff Dessert recipe

Choux pastry is topped with a vanilla puddingand cream cheese filling, whipped topping and drizzled with chocolatesyrup.

Recipe: Chocolate Cream PuffDessert

1/2 cup margarine or butter1 cup water1 cup all-purpose flour4 large eggs1 (6-ounce) package instant vanilla pudding3 cups milk1 (8-ounce) cream cheese, softened1 (8-ounce) Cool Whip, thawedHershey’s chocolate syrup

  • Bring margarine and water to a boil. Blendflour in, beating it into a ball. Add eggs one at a time andbeat well.
  • Spread mixture into a greased 9 x 13-inchglass pan and bake at 400°F (205°C) for 40 minutes. Coolcrust.
  • For Filling: Mix pudding, milk and creamcheese together. Spread over cooled crust. Top with Cool Whip.Drizzle chocolate syrup over the top. Keep refrigerated.

    Makes 12 servings.

    Recipe provided courtesy of Iowa Egg Council.

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    Melt the remaining ganache gently over a double boiler, just until it is soft enough to dip the cream puffs and get a shiny glaze. Remove from heat and repeat with the rest of the cream puffs. Set the dipped puffs back on the cookie sheet and place them in the refrigerator until the ganache on top is set. Serve with tea, coffee or a tall glass of milk.

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