Chocolate Cream Puffs with Double Dark Chocolate Ice Cream and Godiva Chocolate Sauce
Chocolate Cream Puffs*
Godiva Chocolate Sauce*
Double Chocolate, either Talenti, or Haagen Dazs ice cream, purchased ice cream
Fresh raspberries, fresh mint, and cocoa for dusting if desired
Chocolate Cream Puffs:
1 cup water
1/2 cup butter
1/4 cup Dutch processed cocoa
1 cup flour
2 tbsp sugar
1/8 tsp salt
Preheat oven to 400 degrees
In a medium sized saucepan, bring water, butter, sugar and salt to a boil. Stir in all at once, flour and cocoa. Stir until it forms a ball, about 1-2 minutes. Cool 10 minutes. Using an electric mixer, beat in eggs one at a time, until mixture forms a consistent dough. Either pipe or scoop tablespoons of dough onto a parchment lined baking sheet.
Bake for 22-25 minutes or until lightly browned. Turn off oven. With a sharp knife, make a small slice in the side near the bottom to release the steam. Return to the oven and cool with the door propped open, about an hour.
Godiva Chocolate Sauce:
1/2 cup butter
1 cup sugar
1 cup evaporated milk
3.5 oz Godiva 72% Dark Chocolate Bar, broken into pieces
1/2 cup bittersweet chocolate pieces
In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.
Lightly dust individual plates with cocoa. Cut cream puff in half. Place bottom half on plate. Fill with a scoop of ice cream. Cover with top half of the cream puff. Drizzle with chocolate sauce and garnish with fresh raspberries and mint.
Makes 12-16 individual servings
Recipes by Amy Richardson