Light, airy pâte à choux filled with whipped cream or ice cream and drizzled with a rich chocolate topping infused with our Black Cherry Dark Balsamic for a subtle fruity depth. An elegant dessert that’s easier to make than it looks.
Ingredients
- 1 cup water
- 1/2 cup butter or ¼ cup + 2 tablespoons of EVOO
- 1cup all-purpose flour
- 4 whole eggs
- 1/2 cup dark or milk chocolate chips (melted)
- Black Cherry Balsamic
Instructions
- Heat oven to 400°F.
- In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
- Beat in eggs, all at once, with spoon. Continue beating until smooth.
- Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.
- Bake 20 to 25 minutes or until puffed and golden.
- Cool away from draft, about 30 minutes.
- Meanwhile, in a separate bowl melt some dark chocolate (or milk chocolate) and mix in a tablespoon of Black Cherry Balsamic.
- Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream. Serve drizzled with chocolate topping.
