Why You’ll Love Double Chocolate Cream Puffs Recipe
-
The double dose of chocolate — in both the pastry shell and the filling — gives these cream puffs a deep, satisfying cocoa flavor.
-
The filling combines creamy cream cheese with melted chocolate and whipped cream: silky, smooth, and luxuriously rich.
-
Despite their gourmet taste, they are surprisingly approachable to make in a home kitchen.
-
A light dusting of powdered sugar on top adds elegance and balances the richness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Choux Pastry
all‑purpose flour
cocoa powder
milk
water
sugar
salt
unsalted butter
eggs
Chocolate Cream Cheese Frosting
semisweet chocolate
whipping cream
cream cheese
powdered sugar
vanilla extract
more whipping cream
Directions
-
Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
-
Sift together the flour and cocoa powder. In a saucepan, bring milk, water, sugar, salt, and butter to a boil. Remove from heat, add the flour–cocoa mixture all at once, and stir vigorously until smooth. Return to low heat and cook, stirring constantly, until the dough pulls away from the sides of the pan (about 1–2 minutes).
-
Transfer dough to a bowl and let cool slightly. Add eggs one at a time, mixing thoroughly after each, until you get a smooth batter that holds its shape.
-
Pipe the dough onto the prepared baking sheet in rounds (about 1–1½ inch / 3–4 cm circles) using a pastry bag with a large round tip.
-
Bake for 25–30 minutes, until puffs are browned and puffed. Prick each with a skewer to release steam, then cool on a wire rack.
-
While pastries bake, melt the semisweet chocolate with ½ cup whipping cream over simmering water; let cool to room temperature.
-
In a separate bowl, smooth the cream cheese, then add powdered sugar and vanilla, mixing until combined. Stir in melted chocolate mixture. Whip the remaining cream until stiff peaks form, then fold into the chocolate‑cream cheese mixture to form the frosting.
-
Fill each cooled cream puff by piping the frosting inside, then replace the pastry caps. Dust generously with powdered sugar.
Servings and timing
Makes about 30 cream puffs.
Prep time: ~30 minutes
Cook time: ~30 minutes
Total time: ~1 hour
Variations
-
Use dark chocolate instead of semisweet for a more intense, bittersweet flavor.
-
Add a splash of coffee or espresso powder to the filling for a mocha‑chocolate twist.
-
Fill with plain whipped cream or vanilla pastry cream instead of the chocolate‑cream cheese filling for a lighter, simpler version.
-
Pipe smaller or larger choux circles to make bite‑size puffs or larger dessert‑sized puffs.
Storage/Reheating
Store filled cream puffs in an airtight container in the refrigerator. They are best consumed within a day or two — refrigeration can cause the pastry to lose some crispness.
If you freeze unfilled shells, you can re‑crisp them later in a preheated oven before filling and serving.
FAQs
How long do these cream puffs stay fresh?
Refrigerated in an airtight container, they stay good for about 1–2 days. After that, the pastry may begin to soften.
Can I freeze the cream puffs?
Yes — but ideally freeze the pastry shells before filling. After thawing, reheat briefly in the oven to restore crispness, then fill just before serving.
Do I have to use cream cheese in the filling?
No — you can opt for whipped cream, vanilla pastry cream, or even ice cream, depending on your preference.
What’s the secret to getting the choux pastry to puff properly?
Ensure you cook the dough enough after adding flour (just until it pulls away from the pan), and bake long enough so the shells dry out — this helps steam build and puff the pastry.
Why do some cream puffs deflate after baking?
If the pastry shells haven’t dried out enough inside before being filled, the steam escapes and the shells collapse.
Can I make them smaller or larger than stated?
Yes. Adjust piping size — just remember larger puffs need more filling and may take slightly longer to bake.
Can I use dark chocolate instead of semisweet?
Absolutely — dark chocolate gives a richer, more intense chocolate flavor.
What cream should I use for whipping?
Use heavy whipping cream (35% fat) — it whips better and provides a stable, rich filling.
Is it okay to skip the powdered sugar dusting?
Yes — it’s mostly decorative. But it adds a nice finishing touch that balances richness with a hint of sweetness.
Can I make the filling ahead of time?
Yes — you can prepare the filling in advance and store it in the fridge. Pipe it into the puffs just before serving for best texture.
Conclusion
With their crisp yet tender choux shells and a decadent double‑chocolate filling, these Double Chocolate Cream Puffs balance elegance with comfort. They’re a wonderful choice whether you’re hosting friends or simply indulging yourself — and with a bit of care, you can even prep elements ahead to save time. Enjoy the rich, melt‑in‑your‑mouth chocolate goodness!
