Double Chocolate Cream Puffs

Double Chocolate Cream Puffs — Rich, Fluffy, and Totally Irresistible!

Can a Dessert Be Too Chocolatey? (Spoiler: Nope.)

What if we told you there’s a dessert so deeply chocolatey, it feels like a warm hug for your taste buds—but still light enough to eat two (or three…) without guilt? Sounds impossible, right?

Well, meet your new favorite treat: Double Chocolate Cream Puffs. Imagine airy choux pastry puffs—crisp on the outside, hollow and pillowy inside—filled with silky chocolate pastry cream and drizzled with a glossy chocolate ganache. It’s like a chocolate croissant, éclair, and truffle had the most delicious love child.

And guess what? You totally can make these at home—even if your baking experience starts and ends with boxed brownies. Let’s prove that yes, magic exists… and it wears a chocolate coat.

Why You’ll Love This Chocolate Cream Puffs Recipe

This isn’t just any cream puff. It’s a double chocolate dream—meaning chocolate is built into every layer:

• Cocoa in the choux pastry (yes, really!)
• Rich chocolate pastry cream inside
• Smooth chocolate glaze on top

Total time: ~1 hour 15 minutes (plus 30 minutes cooling)
Difficulty: Easy-to-moderate (perfect for weekend bakers!)
Makes: 12 gorgeous puffs

Best of all? These Chocolate Cream Puffs are surprisingly light for how decadent they taste. The choux pastry puffs up like a cloud, so you get big flavor without heaviness. Plus, dark chocolate adds antioxidants (hello, health halo! ).

Ready to wow your family, impress guests, or just treat yourself? Let’s get mixing!

Table of Contents

Table of Contents

Ingredients You’ll Need

(Makes 12 Double Chocolate Cream Puffs)

For the Chocolate Choux Pastry

• ½ cup (120 ml) water
• ½ cup (120 ml) whole milk
• 8 tbsp (115 g) unsalted butter, cubed
• 1 tbsp granulated sugar
• ¼ tsp salt
• ¾ cup (95 g) all-purpose flour
• 2 tbsp (10 g) unsweetened cocoa powder (use Dutch-process for deeper flavor)
• 4 large eggs, room temperature

For the Chocolate Pastry Cream

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• 3 tbsp (24 g) cornstarch
• 2 large egg yolks
• 4 oz (115 g) high-quality dark chocolate (60–70% cacao), finely chopped
• 1 tsp pure vanilla extract
• Pinch of salt

For the Chocolate Ganache Glaze

• ½ cup (90 g) semi-sweet or dark chocolate chips
• ¼ cup (60 ml) heavy cream

Optional Garnishes

• Cocoa powder for dusting
• Mini chocolate chips
• Crushed toffee bits
• Fresh raspberries (a tangy, colorful contrast!)

Pro Tip: Use room-temperature eggs for the choux—they incorporate more smoothly and help the batter hold air better. Cold eggs can deflate the mix!

Step-by-Step Instructions

Let’s break this down into three simple stages: Puffs → Filling → Glaze. Don’t worry—we’ll walk through each step like a baking buddy!

Stage 1: Make the Chocolate Choux Pastry

Choux (pronounced “shoo”) is the magical French pastry behind éclairs, profiteroles, and—yep—cream puffs! The secret? Cooking the flour in the buttery liquid before adding eggs. That builds structure so your puffs rise tall and stay hollow inside.

1. Preheat & Prep
   • Preheat oven to 400°F (200°C).
   • Line a large baking sheet with parchment paper. Draw 12 circles (about 1.5 inches wide) with a pencil underneath as guides—flip the paper over so pencil doesn’t touch food!
2. Cook the Base
   • In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat (bubbles everywhere!).
   • Remove from heat. Quickly add all the flour and cocoa powder at once. Stir fast with a wooden spoon until it forms a smooth, shiny ball that pulls away from the pan (about 1 minute).
   • Return to low heat. Cook for 2 more minutes, stirring constantly. This dries the dough—key for puffy results! It should form a film on the pan bottom.
3. Add Eggs (The Magic Step!)
   • Transfer dough to a mixing bowl. Let cool 5 minutes (so eggs don’t scramble!).
   • Add eggs one at a time, mixing well after each. The batter will look goopy at first, then turn smooth, glossy, and thick—like thick cake batter. It should hold a soft peak when you lift the spoon.❗ Don’t rush! If batter looks broken or runny, stop. Overmixing or adding eggs too fast can cause collapse.
4. Pipe & Bake
   • Spoon batter into a large piping bag fitted with a plain round tip (or a zip-top bag with corner snipped off).
   • Pipe batter into mounds inside your drawn circles—don’t swirl; keep them round and even.
   • Smooth any pointy tops with a damp finger (they’ll burn otherwise!).
   • Bake at 400°F for 20 minutes—do not open the oven! Then reduce heat to 350°F (175°C) and bake 10–15 more minutes until deep brown, crisp, and hollow-sounding when tapped.
5. Dry Them Out
   • Turn off oven. Crack the door open slightly with a wooden spoon. Let puffs dry inside for 10 minutes. This prevents soggy centers!
   • Transfer to a wire rack to cool completely before filling.

Success Tip: No piping bag? Use two spoons to scoop and shape mounds—they’ll still puff up beautifully!

Stage 2: Make the Chocolate Pastry Cream

This isn’t just pudding—it’s luxuriously thick, rich, and stable, thanks to cornstarch and egg yolks. And yes, it’s packed with real chocolate.

1. Heat the Milk
   • In a saucepan, warm milk over medium heat until steaming (tiny bubbles at edges)—don’t boil.
2. Whisk the Thickener
   • In a bowl, whisk sugar, cornstarch, egg yolks, and salt until pale and smooth.
3. Temper the Eggs
   • Slowly pour ½ cup hot milk into the yolk mix, whisking constantly (this prevents scrambling!).
   • Pour everything back into the saucepan.
4. Cook to Thicken
   • Cook over medium heat, whisking nonstop, until mixture thickens and bubbles (about 2–3 minutes). It should coat the back of a spoon.
   • Remove from heat. Immediately stir in chopped chocolate and vanilla until melted and smooth.
5. Chill
   • Press plastic wrap directly onto the surface (prevents skin!). Chill at least 1 hour, or up to 2 days.

Smoothness Hack: For ultra-silky cream, strain it through a fine-mesh sieve after adding chocolate.

Stage 3: Make the Ganache Glaze

This takes 5 minutes and adds that gorgeous, shiny finish.

1. Place chocolate chips in a heatproof bowl.
2. Heat cream in a small saucepan until just simmering (bubbles at edges).
3. Pour hot cream over chocolate. Wait 1 minute, then stir gently until smooth and glossy.
4. Let cool 5–10 minutes until slightly thickened but still pourable.

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Assembly: Build Your Dream Chocolate Cream Puffs

Now comes the fun part—filling and decorating! Here’s how to do it like a pro.

Filling Options (Pick Your Style!)

• Classic: Poke a small hole in the bottom of each cooled puff. Spoon pastry cream into a piping bag and fill until heavy (about 2 tbsp each).
• Open-Face (Easy & Pretty): Slice puffs in half horizontally. Pipe or spoon cream onto the bottom half, then replace the top like a lid.
• Injected (Restaurant Style): Use a bismarck tip (long narrow nozzle) to fill through the side—no slicing needed!

Glazing & Decorating

• Dip the top of each puff into warm ganache—or drizzle with a spoon.
• While glaze is wet, sprinkle with:
  • Mini chocolate chips
  • Flaky sea salt (balances sweetness!)
  • Crushed pistachios or almonds
  • Edible gold dust (for fancy occasions!)

Presentation Pro Tip: Arrange puffs on a rustic wooden board with fresh berries and mint leaves. Dust lightly with cocoa powder for that bakery-worthy look!

Storage & Make-Ahead Tips

These Chocolate Cream Puffs taste best fresh—but with smart prep, you can enjoy them stress-free!

• Unfilled puffs: Store in an airtight container at room temp for 2 days, or freeze for 1 month. Re-crisp in a 325°F oven for 5 minutes before filling.
• Pastry cream: Keeps in the fridge (with plastic wrap on surface!) for 3 days. Stir before using.
• Ganache: Store in fridge for 1 week. Rewarm gently in microwave (10-sec bursts) to re-liquify.
• Fully assembled puffs: Best eaten within 6 hours (they soften over time). For parties, assemble just before serving.

Never refrigerate filled puffs for long—they’ll get soggy! If you must, store uncovered for up to 4 hours.

Recipe Variations to Try

Make these Chocolate Cream Puffs your own with fun twists:

• Mocha Cream Puffs: Add 1 tsp instant espresso powder to the pastry cream.
• Peanut Butter Swirl: Swirl 2 tbsp creamy peanut butter into the pastry cream before chilling.
• Mint Chocolate: Add ¼ tsp peppermint extract to the ganache.
• Vegan Version: Use plant-based butter, flax eggs (1 tbsp ground flax + 2.5 tbsp water = 1 egg), oat milk, and dairy-free chocolate.
• Gluten-Free: Swap all-purpose flour for a 1:1 GF baking blend (like Bob’s Red Mill).
• Mini Bites: Pipe smaller puffs for party favors—fill with cream and dip halfway in white chocolate!

Final Thoughts: Go On—Indulge (You’ve Earned It!)

Making Double Chocolate Cream Puffs isn’t just about dessert—it’s about joy. The puff as they rise in the oven. The swirl of chocolate as you pipe the cream. The crunch of the shell giving way to cool, velvety filling.

And remember: baking is supposed to be fun—not perfect. A lopsided puff? Call it “rustic charm.” A little extra ganache drip? That’s artisanal.

So grab your whisk, channel your inner pastry chef, and make a batch (or two!). Share them with someone you love—or hide one in the back of the fridge for a solo midnight treat.

We promise—once you taste these Chocolate Cream Puffs, store-bought will never compare.

Now go forth and puff with pride!

FAQs: Your Chocolate Cream Puffs Questions—Answered!

Q: Can I make these ahead for a party?
A: Absolutely! Bake and cool the puffs 1–2 days ahead. Store unfilled in an airtight container. Make pastry cream 1–2 days ahead. Assemble 1–2 hours before serving for best texture.

Q: Why did my puffs collapse?
A: Common causes: opening the oven too early, under-baking, or not drying them in the turned-off oven. Make sure they’re deep golden and sound hollow!

Q: Can I use milk chocolate instead of dark?
A: Yes! But dark chocolate (60–70%) gives richer flavor and better structure. Milk chocolate makes a sweeter, softer cream—reduce sugar in pastry cream by 1 tbsp if using.

Q: Are Chocolate Cream Puffs healthy?
A: They’re a treat—but dark chocolate offers antioxidants (flavanols!) and a little goes a long way for satisfaction. Balance with a walk… or extra hugs.

Q: My pastry cream is lumpy—help!
A: Don’t panic! Blend it with an immersion blender, or strain through a fine sieve. To prevent lumps next time: whisk constantly while cooking, and temper eggs slowly.

Q: Can kids help make these?
A: Yes! Great jobs for little helpers:

• Measuring ingredients
• Stirring the pastry cream (with supervision)
• Dipping puffs in ganache
• Sprinkling toppings

Q: How do I know when the choux batter is ready?
A: It should be smooth, glossy, and hold a soft peak (like thick frosting). When you lift the spoon, the tip should stand up briefly before melting back.

Q: Can I freeze filled puffs?
A: Not recommended—the filling weeps and makes shells soggy. But you can freeze unfilled puffs and cream separately, then assemble after thawing.

Ready to bake your way to chocolate bliss? Grab that cocoa—and let the puffing begin! 🍫💫
(Tag us on social with your creations—we love seeing your sweet success stories!)

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