Basic Chocolate Cream Puff Shells

Name: Basic Chocolate Cream Puff Shells
Yield: 24
Ingredients: 2 oz bittersweet chocolate; 1 cup water; ½ cup unsalted butter; ¼ tsp salt; 1 cup all-purpose flour; 4 eggs

This variation of Basic Cream Puff Dough adds chocolate for delicious decadence.

This variation of Basic Cream Puff Dough adds chocolate for delicious decadence. Baked, these shells form the basis for many delightful desserts.

Makes 24 servings

Ingredients

2 oz bittersweet chocolate
1 cup water
½ cup unsalted butter
¼ tsp salt
1 cup all-purpose flour
4 eggs

Directions

Preheat oven to 400°F. In a small microwave-safe bowl, heat bittersweet chocolate in microwave on high for 30-second intervals until melted; cool. In a medium saucepan, heat water, butter and salt over medium heat until mixture begins to boil. Add flour; stir vigorously with a wooden spoon for 1 minute.
Remove from heat; stir in eggs, one at a time, until each is incorporated. Thoroughly stir in melted chocolate. Drop dough by rounded tablespoons 2 inches apart onto a parchment-lined or ungreased baking sheet, smoothing any jagged points.
Bake about 25 minutes or until light brown on bottom. Cool slightly. With a serrated knife, cut in half horizontally. Remove and discard soft dough inside. Place shells on baking sheet and return to warm oven for 5 to 10 minutes or until slightly crisp.

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