Moms Chocolate Cream Puff Dessert Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
• Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
• Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
• Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
• Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
• Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
• Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
• For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
• Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
• While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
• Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops. Serve immediately.

Steps:

• Boil water and oleo, then stir in the flour.
• Beat in the eggs 1 at a time, until smooth.
• Grease a 9x13 pan.
• Spread the batter in the pan and bake at 400 degrees for 30 minutes.
• Cool.
• Filling: Mix until smooth the cream cheese, milk and pudding mix.
• Spread on cooled crust. Top with the cool-whip and drizzle the chocolate syrup on top of the cool-whip.
• I wait until I serve this to drizzle the syrup on.
• Refrigerate.

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Steps:

• Bring water to a boil, add margarine, when melted, remove from heat.
• Add flour and stir to form a ball.
• With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition.
• Spread in 9x13 glass pan, grease with cooking spray first.
• Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely.
• With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting.
• Spread into cooled crust, top with Cool Whip, as much as desired. Drizzle with chocolate syrup or chocolate shavings.
• Refrigerate