CREAM PUFFS WITH CHOCOLATE SAUCE
hands-on time 30 min. total time 1 hr. 10 min.
1/2 cup unsalted butter, room temperature, cut up 1/4 tsp. salt 1 cup all-purpose flour 4 large eggs 2 oz. bittersweet or semisweet chocolate (55 to 70 percent cacao), chopped 3/4 cup natural unsweetened or Dutch-process cocoa powder 1/2 cup sugar 1/4 cup light-color corn syrup or agave nectar 3 cups vanilla ice cream 1/4 cup sliced almonds, toasted
Preheat oven to 425°F. Line a baking sheet with parchment paper.
For cream puffs: In a medium saucepan combine 1 cup water, the butter, and salt. Cook and stir over high heat until butter is melted.
Add flour all at once. Stir vigorously until dough forms a smooth ball that doesn’t separate or stick to sides of pan. Remove from heat. Transfer dough to bowl of a stand mixer fitted with paddle attachment; let rest 2 minutes. Add eggs, one at a time, beating until well combined after each addition.
Drop dough by heaping tablespoons 1 inch apart onto prepared baking sheet to make 12 puffs. Bake 5 minutes. Reduce oven to 375°F. Bake 30 minutes more or until golden brown; rotate baking sheet
once during the last 7 minutes of baking. Transfer to a wire rack; let cool.
For chocolate sauce: Place chopped chocolate in a small bowl.
In a medium saucepan combine
3/4 cup water, the cocoa powder, sugar, and corn syrup. Bring to boiling over high heat, whisking until smooth. Pour over chopped chocolate. Let stand 5 minutes. Whisk until smooth. Cover with plastic until ready to use. Store any remaining sauce in refrigerator up to 10 days.
Split cream puffs; fill with ice cream.
Top with chocolate sauce and almonds. Makes 12 cream puffs. per cream puff 363 cal, 22 g fat, 132 mg chol, 113 mg sodium, 40 g carb, 3 g fiber, 27 g sugars, 7 g pro.