Chocolate Mousse Cream Puffs

Does anybody still get Taste of Home magazines through mail? That seems so old fashioned nowadays with all the recipes that you can find with the simple click of a mouse. We used to get them, and now we have a whole stack of them sitting there, mostly unused. While we haven’t tried that many recipes from them, our favorite eclair/cream puff recipe is from one of their issues. We’ve been using it for years, and it’s hands down our favorite recipe. I just realized that I never shared any eclair/cream puff recipes with you!ย  And I think I know why. Before I can take any pictures of them, they’re gone! ๐Ÿ™‚


Last Monday I made mini eclairs to bring to our friends, and I had leftover heavy cream and chocolate ganache. Thus these chocolate mousse cream puffs came to be. Waste not, want not right? ๐Ÿ™‚ For the longest time I didn’t know the difference between a cream puff and an eclair, until I looked it up. ๐Ÿ™‚


So they say that eclairs are oblong shaped and filled with different kinds of fillings (like creams, whip cream, custards, etc.) and covered with chocolate ganache or any icing. Cream puffs on the other hand are smaller and round. They’re usually filled with whip cream, custards, or many times ice cream. They are usuallyย  dusted with powdered sugar, or even chocolate ganache.I guess the biggest difference between them is the shape…because you can use the same pastry dough and filling for both. So I think I’ll just call these cream puffs.


When I made the mini eclairs I kept the same shape as a cream puff (instead of making them long oval shaped) but filled some with vanilla pudding and some with chocolate pudding…yum! The vanilla ones were topped with chocolate ganache, and I left the chocolate ones just with a dusting of powdered sugar since they were already filled with chocolate pudding




These cream puffs were gone pretty fast! Of course, ice cream is a dessert’s best friend so that’s what we ate these with. Actually ice cream is a dessert all on it’s own, but I meant a baked dessert. ๐Ÿ™‚ Fruit would also work divine with these…


Whatever you eat these with, they are extremely delicious with that chocolate mousse filling!

Hopefully I’ll be able to share with you my eclairs soon…that is if my family requests them in the near future…:)

Chocolate Mousse Cream Puffs


1/2 cups water
1/4 cups butter, cubed1/8 tsp. salt
1/2 cup AP flour
2 eggs

Chocolate Mousse:

1 pint heavy cream
4 oz. semisweet chocolate
1 tsp. butter
1/8 salt
Powdered sugar

Making Cream Puffs

Bring water, butter and salt to a boil in a saucepan. Add the flour all at once; stir briskly until the mixture leaves the side of the pan and forms a ball. Remove from heat; let stand for 5 minutes to allow mixture to cool before adding the eggs. Beat well after adding each egg. Continue beating until mixture is smooth and shiny. Drop dough 3 in. apart onto a greased baking sheet. Bake at 400 degrees for about 20-30 min. or until golden brown.

While the puffs are baking make the chocolate mousse. Heat 1/3 cup of cream in a small saucepan over medium heat until just below boiling point. Pour cream over chocolate and let it sit for 1 minute. Add the butter and whisk until everything is smooth and combined. Allow the chocolate to cool. In a mixing bowl pour the rest of the heavy cream and beat until stiff peaks. Fold the cooled chocolate in the whipped cream. If you feel like your chocolate mousse isn’t sweet enough, add a few tablespoons of powdered sugar until you reach your desired taste. As soon as the puffs are done baking, remove them from pan to wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs and set tops aside; remove soft dough from inside with a fork and discard. Fill each puff with the chocolate mousse and place the tops back on. Dust all the cream puffs with powdered sugar and refrigerate for a few hours before serving. You can serve these with ice cream, fruit, or both.


Jessica the Baker


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