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The Boat Shed Kitchen

Chocolate Cream Puffs

These chocolate cream puffs combine airy cocoa choux pastry with a velvety chocolate mousse filling. Light, elegant, and rich without being overly sweet, they make the perfect dessert for special occasions or indulgent weekends.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Filling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 cream puffs
Calories: 170
Ingredients Method Notes

Ingredients
  

For the Chocolate Pastry:
  • 1/2 cup 120ml water
  • 1/4 cup 57g unsalted butter
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 2/3 cup 83g all-purpose flour
  • 2 tablespoons 10g cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
For the Chocolate Mousse:
  • 1 cup 240ml heavy whipping cream
  • 1/4 cup 25g cocoa powder
  • 1/4 cup 30g powdered sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 400°F (204°C) and line baking sheet.
  2. Boil water, butter, sugar, and salt.
  3. Remove from heat; stir in flour and cocoa powder.
  4. Return to heat; cook until smooth ball forms. Cool slightly.
  5. Beat in eggs one at a time. Pipe onto sheet.
  6. Bake 18–20 minutes until puffed and firm. Cool completely.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chocolate-cream-puffs/

Notes

  • Make sure the pastry dough cools slightly before adding eggs to avoid scrambling.
  • For extra shine, brush the tops with a light egg wash before baking.