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Double Chocolate Cream Puffs recipe

Scrumptious cream puffs filled with chocolatewhipped cream and topped with a fudge sauce.

Recipe: Double ChocolateCream Puffs

6 cream puffs (purchased or prepared- recipe below)
1 cup whipping cream
1/4 cup HERSHEY’S Chocolate Syrup or HERSHEY’S SPECIALDARK Syrup

  • Prepare cream puff shells. Horizontallyslice small portion from top of puff; set tops aside. Removeand discard soft dough from inside puffs.
  • Beat together whipping cream and HERSHEY’SChocolate Syrup or HERSHEY’S SPECIAL DARK Syrup until stiff peaksform.
  • Spoon or pipe about 2 tablespoons fillinginto each puff bottom. Replace tops.
  • Drizzle each filled cream puff with agenerous teaspoon of HERSHEY’S CHOCOLATE SHOPPE Fudge Topping.Serve immediately. Refrigerate any leftovers.

    Makes 6 servings.

    Cream Puffs

    1/2 cup water
    1/4 cup (1/2 stick) butter or margarine
    1/8 teaspoon salt
    1/2 cup all-purpose flour
    2 large eggs

  • Heat oven to 400°F (205°C). Linebaking pan with parchment paper; lightly spray paper with vegetableoil spray.
  • Combine water, butter and salt in heavysaucepan; cook to boiling, stirring until butter melts. Add flourall at once; stir vigorously over low heat about 1 minute oruntil mixture leaves side of pan and forms a ball. Remove fromheat.
  • Place dough in mixer bowl. Gradually addeggs, beating after each addition until smooth. Pipe or dropby heaping teaspoonfuls, 3-inches apart, on prepared pan.
  • Bake 20 to 25 minutes or until shape istwice its original size and puff is golden brown. Remove frompan to cooling rack. Horizontally slice small portion from topof puffs; set tops aside. Remove and discard soft dough frominside puffs. Cool completely.

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  • Comments

    1 Comment


    Once the puffs have cooled and ready to serve, pipe some pastry cream into the puffs and serve chilled, dusted with icing sugar. Store remaining filled puffs in the refrigerator for no more than 2 days as the skin will become soggy and soft.

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