Stuffed Chocolate PuffRecipe Index: Breads/Pastries > Doughnuts/Pastries
8 ounces semisweet chocolate, broken into small chunks
2 ounces bitter chocolate, broken into small chunks
1/2 tsp cinnamon
3 cups whipping cream
Cream puff dough:
1/2 cup milk
3 1/2 T unsalted butter
1/8 tsp salt
1/2 cup plus 1 tablespoon flour
Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
Meanwhile, in a double boiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the melted chocolate from the heat and let cool 5 to 10 minutes.
In the frozen mixing bowl, whip the cream to firm peaks. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate.
The, gently fold the remaining whipped cream into the chocolate, 1/4 at a time. Mix just enough to get the chocolate incorporated into the whipped cream. Set aside in the refrigerator.
Preheat the oven to 450F 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 20-25 minutes longer, or until puffed and golden. Set aside to cool on a rack.
Fill a pastry bag fitted with a large plain tip with the chocolate filling (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.
Makes 6 puffs.