These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you’ll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream, creating a velvety-smooth texture that melts in your mouth.
I’ve kept the recipe simple and hassle-free—no need for chilling or fancy pastry cream. Just pure, straightforward chocolatey goodness that’s perfect for satisfying your sweet cravings. A light dusting of powdered sugar adds a touch of elegance to the finished cream puffs, making them as beautiful as they are delicious.
Whether you’re hosting a gathering or simply treating yourself, these easy Double Chocolate Cream Puffs are sure to be a hit. With their irresistible flavor and effortless preparation, they’re the perfect dessert for any occasion. So why wait? Whip up a batch today and experience the joy of indulging in these decadent delights!
How to make double chocolate cream puffs
The recipe is easy and if you stick to the instructions provided, you’ll achieve great results every time. Begin by making the chocolate choux pastry batter, baking the cream puffs, and then proceed with preparing the chocolate cream cheese frosting. Once filled, dust the cream puffs with powdered sugar and they’re ready to serve.
How to make chocolate choux pastry
Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.
Sift together the flour and cocoa powder in a bowl. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Once boiling, remove from heat and quickly add the flour mixture, stirring vigorously with a wooden spoon until fully incorporated.
Return the saucepan to low heat and cook the mixture for 1-2 minutes, stirring constantly until it forms a cohesive dough that pulls away from the sides of the pan. Some dough may stick to the bottom of the pan.
Transfer the dough to a large bowl and allow it to cool slightly. Gradually add the eggs, one at a time, mixing well after each addition until you have a smooth, homogeneous batter that still holds its shape.
Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip. Pipe the dough onto the prepared baking sheet in 1-1 ½ inch (3-4 cm) circles.
Bake the choux pastry for 25-30 minutes until they are browned and puffed. Once baked, use a skewer to prick each puff to release steam, then allow them to cool on a wire rack.
How to prepare the chocolate cream cheese frosting
Meanwhile, prepare the chocolate cream cheese frosting by melting the chocolate with cream in a heatproof bowl over simmering water. Let it cool to room temperature.
In a separate large bowl, mix the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until combined. Stir in the melted chocolate mixture, then add the remaining cream and mix until stiff peaks form.
How to fill the chocolate cream puffs
Transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting into each cooled cream puff, then top with the choux pastry caps. Dust with powdered sugar before serving.
Hope you will try these amazing Double Chocolate Cream Puffs. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.
How to store cream puffs
Cream puffs are best served fresh, but if you need to store them, it’s generally recommended to refrigerate them. However, keep in mind that refrigeration can cause the pastry to become slightly soggy as it absorbs moisture from the cream filling. To minimize this, store cream puffs in an airtight container in the refrigerator and consume them within a day or two for the best quality.
Before serving, you can allow them to come to room temperature for a bit to regain some of their crispness. If you have a large batch, you can also freeze them, but again, be aware that the texture may change slightly upon thawing.
Other choux pastry recipes you may like to try
If you like chocolate desserts you may also like to try this Chocolate Eclair Cake. This cake consists of two layers of chocolate choux pastry, filled with a generous silky smooth chocolate custard cream filling.
These Pistachio Raspberry Mini Eclairs are bite-sized delights featuring the perfect blend of nutty pistachio flavor and vibrant raspberry sweetness, in delicate choux-pastry shells.
These Choux au Craquelin are crispy cream puffs topped with a sweet crispy topping, that are simply divine.
YOU MAY ALSO LIKE:
Vanilla Eclairs
Chocolate Cream Puffs
Vanilla Raspberry Mini Eclairs
Cheese Puffs-Gougères
Profiterole Cake
Eclair Cake
Croque en Bouche
Paris-Brest
Double Chocolate Cream Puffs
Ingredients
Chocolate Choux Pastry
- 2/3 cup (80g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 3.5 oz (100ml) milk
- 3.5 oz (100ml) water
- 2 tsp (10g) sugar
- 1/2 tsp (2g) salt
- 5 ½ tbsp (80g) unsalted butter
- 4 eggs
Chocolate Cream Cheese Frosting
- 7 oz (200g) semisweet chocolate
- 1/2 cup (120g) whipping cream
- 9 oz (250g) cream cheese , room temperature
- 1/3 cup (40g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ¼ cup (300g) whipping cream (35% fat) , chilled
Instructions
Prepare the chocolate choux pastry.
- Preheat the oven to 350F (180C).
- Sift the flour and cocoa powder. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
- Remove from heat and add flour mixture all at once and incorporate mixing energetically with a wooden spoon until homogenous.
- Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
- Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter that still holds its shape.
- Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper-lined baking sheet.
- Bake for 25-30 minutes until browned and puffed.
- Prick each with a skewer to release steam and allow to cool on a wire rack.
- Cut the top of the cream puffs.
Prepare the chocolate cream cheese frosting.
- Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
- Add whipping cream and mix until stiff peaks form.
- Transfer the frosting to a piping bag fitted with a 1M tip and pipe the frosting to fill the cream puffs. Top with the choux pastry caps.
- Dust with powdered sugar and enjoy!
Video
Notes
Nutrition
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