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!
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.
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.
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.
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!