Chocolate Mousse Filled Cream Puffs

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The simplest and most delicious Chocolate Mousse Filled Cream Puffs! Made with homemade choux pastry, that’s typically thought to be tedious and difficult, but is actually so much easier to make than you might think! Simply make the mixture, pipe, and bake to golden brown perfection. It’s really that easy! After baking, each little pastry is filled with chocolate mousse that’s only six ingredients. Every bite is light, perfectly sweet, with lots of chocolate. They’re truly the perfect bite when you want something sweet! Serve as dessert at any or every occasion for a treat that everyone is guaranteed to love. Truly so good and so impressive.

chocolate cream puffs stacked on marble cake plate with a cream puff on white plate in front, and flowers around

About The Recipe

Happy August, everyone!

I could not be more excited to share a recipe with all of you. My mom and I are finally sharing cream puffs! Though, not just any cream puff. Oh, no, no. Chocolate cream puffs. They’re so fun to make and SO delicious. I could eat a whole batch by myself.

Nevertheless, I can hear you. Choux pastry?! That’s supposed to be difficult!

Well, turns out, it’s actually not! My mom has been making choux pastry since she was like, fourteen. It’s something she loves to make, but hasn’t made in a long time. So, when we were discussing recipes we wanted to share this August, we came up with the idea of cream puffs (or profiteroles)!

But, i’ll be honest. The real inspiration behind this recipe came from way back in May when we made our S’mores Icebox Cake.

nine chocolate cream puffs stacked with top one cut open on cake plate with flowers around

That recipe spawned a lot of ideas. Like, the chocolate mousse is unbelievably good. After one bite, we started talking about the different recipes we could make. One of them being? Yep, cream puffs!

We had written the idea down so we wouldn’t forget it. Now that August is here, it seemed like the perfect time to share! And, let me tell you, these cream puffs are so incredibly simple to make. Our first test bake needed NO tweaking to the recipe. The pastry puffed, browned, and was the perfect texture/flavor to compliment the chocolate mousse.

Not gonna lie, every time we make this choux pastry, I sit in front of the oven to watch them rise. It’s SO fun and so satisfying. Not to mention totally delicious!

What is a Cream Puff?

Cream puff, or profiterole, is a sweet filled French pastry made from Choux. Typically filled with cream, mousse, or custard. The sweet pastries may be topped with anything! From a glaze to powdered sugar. We decided to keep things simple and dust ours with powdered sugar, but the possibilities are pretty much endless!

Reasons You Will Love These Chocolate Mousse Filled Cream Puffs

  • They’re a small treat that’s a serious crowd pleaser.
  • Easier to make than you might think.
  • Each element both require only 6 ingredients!
  • Sweet without being TOO sweet.
  • A show-stopping dessert that’s oh so impressive.
five stacked chocolate cream puffs on cake plate with flowers beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Mousse:

  • Heavy Cream
  • Powdered Gelatin
  • Water
  • Large Eggs
  • Egg Yolk
  • Granulated Sugar
  • Dark Chocolate
chocolate chips, sugar, cream, eggs, water, and gelatin on marble surface

For The Choux Pastry:

  • Whole Milk
  • Water
  • Salt
  • Granulated Sugar
  • Unsalted Butter
  • All-Purpose Flour
  • Large Eggs
milk, flour, butter, water, salt, sugar, and eggs on marble surface

How To Make Chocolate Mousse Filled Cream Puffs

Step 1: Make the mousse

Whip the heavy cream to stiff peaks. Cover and refrigerate.

Dissolve the powdered gelatin in water. Set aside.

In a small bowl, whisk together egg, egg yolk, and sugar.

Place the egg mixture over a simmering pot of water and heat, whisking continually, to 135°F.

Remove from the heat and add the gelatin. With an electric mixer, beat until light and airy, about 3-4 minutes.

Place chocolate in a microwave safe bowl. Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.

melted chocolate on marble surface in glass bowl

Immediately mix the melted chocolate into the egg mixture.

When chocolate is mixed in completely, fold in whipped cream. refrigerate.

Step 2: Make the choux pastry

Place milk, water, salt, sugar, and butter in a medium saucepan and bring to a boil. Remove from the heat.

Stir in the flour and return to the heat. Cook, stirring constantly, until it cleans the side of the pot, about 1 minute.

Transfer to stand mixer fitted with the paddle attachment. Beat in eggs, one at a time, until smooth and glossy.

Step 3: Pipe and bake

Spoon into a piping bag and snip the bottom to form 1-inch opening.

choux dough in piping bag on marble surface

Pipe 1 inch rounds onto prepared pan. Tap peaks down with water damp finger. Bake for 10 minutes. Reduce the heat and bake for 15-20 more minutes.

Step 4: Fill the pastries

Split cooled choux puffs in half and pipe chocolate mousse into the pastry. Replace the tops.

FAQ’s and Troubleshooting

How do I know when my choux is the right consistency? After beating in the 4 large eggs, it should be the perfect consistency, but if you want to check, then the best way is to dip your beater blade into the mixture (or a wooden spoon) and pull it up out of the pastry. If you see a “V” form, your choux is perfect!

Why did my pastry deflate? This is the most common issue when it comes to making choux. The main reason this happens? The oven door was opened too early! So, to keep this from happening, be sure to keep the oven door CLOSED until a full 25 minutes has passed.

Why is my chocolate mousse lumpy? The lumps are, most likely, chocolate pieces! This happens when the melted chocolate cooled too much before adding it to the egg mixture. It’s best to melt the chocolate right before you’re about to use it. The lumps could also be the gelatin. If the gelatin wasn’t completely dissolved into the egg mixture before moving forward, this can happen. We recommend beating the mixture for 3-4 minutes to ensure it’s smooth and dissolved!

Topping Ideas

The wonderful thing about these cream puffs are their simplicity! They can be enjoyed without a topping or totally decorated. Though, here are a few of our favorite ways to jazz up these cute little pastries!

  • Dusted with powdered sugar
  • With a chocolate glaze (powdered sugar, cocoa powder, a splash of vanilla, and milk!)
  • Edible flowers
  • Gold leaf for when you want to be super fancy
  • Salted Caramel Sauce
  • Melted Chocolate
angled close up of cream puffs with flowers around, two forks beside, a stack of plates behind, and empty glasses

How To Store

These cream puffs are best eaten as soon as their made, but if you want to make them ahead of time, you definitely can! The choux itself can be baked and stored in an airtight container and left at room temperature for about 2-3 days.You can also freeze them in a freezer safe container for up to 2 months!

If the cream puffs are filled, store them in an air tight container and keep in the fridge for about 2-3 days. They can also be frozen for up to 1-2 months!

Looking for more recipes like this? Here are a few you may like: Chocolate Soufflé, Dark Chocolate Filled Doughnuts, Blackberry Turnovers with Rough Puff Pastry, Maple Crème Brûlée

stacked chocolate cream ouffs on white plate with top cream puff sliced in half

Expert Tips

  • When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
  • If using sheet gelatin rather than powdered gelatin, you will need 1/2 of a sheet.
  • The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
  • Be careful to not over-whip your cream!
  • When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
  • If you don’t have a stand mixer, you can mix the eggs in by hand for the choux pastry, but it will take longer and be more difficult.
  • A paddle attachment is the same thing as flat beater or K beater.
  • To check if your choux is the right consistent, lift the beater and see if the batter forms a V when falling off. If it’s too liquid-y, do NOT add more flour. You will need to start over. If the batter is too thick, you may need to add another egg.
  • You can use a zip top bag instead of a piping bag to pipe the choux.
  • Don’t skip tapping down the tops of the choux pastry! This is very important.
  • While the choux is baking, do NOT open the oven door until the end of the total baking time.
  • Use whatever piping tip you like to pipe the mousse into the pastries!

When you make these Chocolate Mousse Filled Cream Puffs, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

chocolate cream puffs stacked on marble cake plate with a cream puff on white plate in front, and flowers around

Chocolate Mousse Filled Cream Puffs

Traci
Chocolate Mousse Filled Cream Puffs…the perfect impressive dessert for any and every occasion! Every bite is light, chocolate-y, and perfectly sweet. The best part? It's so much easier to make than you might think and SO delicious!
5 from 1 vote
Prep Time 35 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Course Desserts
Cuisine American
Servings 27
Calories 92 kcal

Ingredients
 

Mousse

  • ½ cup heavy cream, cold
  • teaspoon powdered gelatin
  • 1 ½ teaspoons water
  • 1 large egg
  • 2 ¼ teaspoons granulated sugar
  • cup dark chocolate pieces

Choux

  • ½ cup whole milk
  • ½ cup water
  • ¾ teaspoon salt
  • 1 ¼ teaspoons granulated sugar
  • ½ cup unsalted butter
  • 1 cup all purpose flour, sifted
  • 4 large eggs, room temperature

Instructions

Mousse

  • Whip cream to stiff peaks.
  • Refrigerate until ready to use.
  • Dissolve gelatin in water. Set aside.
  • Whisk together egg and sugar in a small heat-proof bowl.
  • Place over a pot of simmering water.
  • Cook to 135° F.
  • Remove from heat.
  • Add gelatin.
  • Beat with an electric mixer until light and fluffy, about 4-5 minutes.
  • Place chocolate in microwave safe bowl.
  • Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
  • Mix into egg mixture.
  • Fold in whipped cream.
  • Refrigerate until needed.

Choux

  • Heat oven to 375° F.
  • Line a sheet pan with parchment paper. Set aside.
  • Sift flour. Set aside.
  • Place milk, water, salt, sugar, and butter in a medium saucepan.
  • Bring to a boil.
  • Remove from heat.
  • Stir in flour.
  • Return to heat.
  • Cook, stirring constantly, until it cleans the side of the pot, about 1 minute.
  • Transfer to stand mixer fitted with the paddle attachment.
  • Beat in eggs, one at a time, until smooth and glossy.
  • Spoon into a piping bag.
  • Snip bottom to form 1-inch opening.
  • Pipe 1 inch rounds onto prepared pan.
  • Tap peaks down with water damp finger.
  • Bake for 10 minutes.
  • Reduce heat to 350° F.
  • Bake for an additional 15-20 minutes, until pastry is golden brown and dry in the center.

Putting It Together

  • Split cooled choux puffs in half horizontally.
  • Spoon mousse into a piping bag.
  • Snip off the end.
  • Pipe onto pastry.
  • Replace tops.

Notes

  • When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
  • If using sheet gelatin rather than powdered gelatin, you will need 1/2 of a sheet.
  • The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
  • Be careful to not over-whip your cream!
  • When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
  • If you don’t have a stand mixer, you can mix the eggs in by hand for the choux pastry, but it will take longer and be more difficult.
  • A paddle attachment is the same thing as flat beater or K beater.
  • To check if your choux is the right consistent, lift the beater and see if the batter forms a V when falling off. If it’s too liquid-y, do NOT add more flour. You will need to start over. If the batter is too thick, you may need to add another egg.
  • You can use a zip top bag instead of a piping bag to pipe the choux.
  • Don’t skip tapping down the tops of the choux pastry! This is very important.
  • While the choux is baking, do NOT open the oven door until the end of the total baking time.
  • Use whatever piping tip you like to pipe the mousse into the pastries!

Nutrition

Serving: 1pastryCalories: 92kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 84mgPotassium: 44mgFiber: 0.2gSugar: 2gVitamin A: 227IUVitamin C: 0.04mgCalcium: 22mgIron: 0.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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