Chocolate Cream Puff Hearts
Puffs:
1 cup all purpose flour
1 cup water
½ cup margarine or butter
1 oz. (1 square) semi-sweet chocolate
¼ tsp salt
4 eggs
Filling:
2 cups whipping cream
2 to 3 tbsp powdered sugar
1 cup caramel ice cream topping
¼ cup chopped pecans
Recipe
Directions
Heat oven to 375 F. Grease cookie sheets. Lightly spoon
flour into measuring cup; level off. In medium saucepan,
combine water, margarine, chocolate and salt over medium
heat until mixture comes to a boil. Reduce heat to low. Add
flour, beating vigorously until mixture leaves sides of
pan; remove from heat. Place mixture in large mixing bowl.
Add eggs, one at a time, beating with electric mixer at
medium speed for 1 minute after each addition; beat until
smooth and glossy. DO NOT OVERBEAT. To form each puff,
spoon about ¼ cup dough onto greased cookie sheet. Using
table knife, form heart shape by placing knife at edge of
dough and pulling inward ½ inch. Using knife, shape bottom
of puff into point. Bake at 375 F. for 40 to 45 minutes or
until puffed and browned. With sharp knife, pierce side of
each puff to allow steam to escape. Remove from cookie
sheets; cool on wire rack. In large bowl, beat whipping
cream at highest speed until soft peaks form; add powdered
sugar, beating until stiff peaks form. Fold in 1/3 cup of
the caramel ice cream topping and pecans.
To serve, split puffs; remove filaments of soft dough. Fill
each puff with about 1/3 cup filling. Drizzle remaining
caramel ice cream topping over tops of puffs.
Makes 12 puffs
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