Table of Contents

• Why You’ll Love These Chocolate Cream Puffs
• Essential Ingredients for Chocolate Profiteroles
• How to Make Chocolate Cream Puffs Step-by-Step
• Expert Tips for Perfect Cream Puffs
• Alternative Cream Puff Fillings
• Storage and Make-Ahead Options
• More Homemade Pastry Recipes
• Chocolate Cream Puffs Recipe Card

Why You’ll Love These Chocolate Cream Puffs

Beyond their irresistible flavor, there are so many reasons to make these chocolate profiteroles your next baking project:

• Quick and Easy Pastry Dough: Forget complicated baking! Traditional cream puff and profiterole recipes often call for French pâte à choux pastry, which can seem intimidating. However, my simplified homemade version requires just three staple ingredients (plus water) and comes together in a mere 10 minutes on the stovetop. It’s a remarkably straightforward process that yields consistently perfect results.
• Perfectly Puffed Every Time: I owe a great deal of credit to my husband’s original recipe for perfecting the technique. When you follow this recipe exactly, your cream puffs will emerge from the oven beautifully puffed, hollow inside, and golden brown on the outside. This creates the ideal vessel for our creamy chocolate filling, making fresh chocolate cream puffs truly impossible to resist.
• The Perfect Sweet Finish: Whether you’ve just enjoyed a hearty meal, like a succulent prime rib, or you’re looking for a lighter dessert, these cute chocolate cream puffs are perfectly sized to satisfy any sweet craving. Their delicate, flaky texture and just-right sweetness make them an ideal after-dinner treat. They also double as fantastic finger food for parties and gatherings, sure to impress your guests.

Essential Ingredients for Chocolate Profiteroles

Creating these delightful chocolate cream puffs requires only a handful of common ingredients. For the choux pastry, you’ll need just three core components in addition to water. The indulgent filling is a chocolatey twist on my easy homemade whipped cream, enhanced with rich cocoa powder. And for that glossy finish, a simple two-ingredient chocolate ganache will do the trick.

Below are some quick notes on the ingredients to help you get started. You’ll find the full, printable recipe with precise amounts in the recipe card at the end of this post.

• Butter: Essential for melting with water to form the base of the choux pastry. I typically use unsalted butter, but salted butter will also work, just be mindful of the overall saltiness.
• Flour: All-purpose flour is recommended for its consistent results in choux pastry. I haven’t tested this specific recipe with alternative or gluten-free flours, so I recommend sticking to all-purpose for best results.
• Eggs: These are crucial for creating the steam that causes the cream puffs to puff up and become hollow inside. Ensure they are large eggs for accurate measurements.
• Heavy Cream: For the whipped cream filling, full-fat heavy whipping cream is a must. Its high-fat content ensures a stable and wonderfully fluffy texture.
• Cocoa Powder: Unsweetened, natural cocoa powder is my go-to. However, if you desire a deeper, more intense chocolate flavor and darker color, Dutch-processed cocoa powder is an excellent alternative for the whipped cream.
• Powdered Sugar: Also known as confectioner’s sugar or icing sugar, this finely milled sugar sweetens the whipped cream and ganache beautifully, dissolving smoothly without any grainy texture.
• Vanilla Extract: A touch of vanilla enhances the chocolate flavors in both the whipped cream and ganache, adding depth and warmth.
• Semi-Sweet Chocolate Chips: Used for the optional but highly recommended ganache. While chocolate chips work well, chopped high-quality semi-sweet chocolate bars will melt even more smoothly for a truly luxurious ganache.

How to Make Chocolate Cream Puffs Step-by-Step

Creating these delightful pastries is a straightforward process, broken down into making the shells, preparing the filling, and adding the final touches. Follow these detailed steps below, and remember to scroll down to the recipe card for the full printable instructions.

Preparing the Crispy Choux Pastry Shells

First, we’ll craft a batch of crispy, perfectly puffed pastry shells that are ready for their creamy chocolate filling.

• Melt the Butter: To begin, combine the water and butter in a medium saucepan. Bring this mixture to a rolling boil over medium-high heat. The butter should be fully melted and integrated.
• Add Flour to Form Dough: Once boiling, immediately stir in the all-purpose flour. Reduce the heat to low. Vigorously whisk or stir with a wooden spoon for about one minute until the dough comes together to form a smooth ball and pulls away cleanly from the sides of the pan. This step is crucial for drying out the dough.

• Incorporate the Eggs: Remove the pan from the heat. Add all the eggs at once and beat them vigorously into the dough using a sturdy wooden spoon or an electric mixer. Continue beating until the mixture transforms into a smooth, glossy batter that holds its shape.

• Bake the Cream Puffs: Preheat your oven to 400°F (200°C). Use a large cookie scoop (a ¼-cup scoop works perfectly) to portion mounds of dough onto a baking sheet lined with parchment paper. Ensure ample space, about 3 inches apart, as they will expand. Bake for 35-40 minutes, or until the pastries are beautifully puffed, golden brown, and firm to the touch.
• Cool Gradually: Once baked, remove the cream puffs from the oven. Using a small, sharp knife, gently pierce the side of each puff to allow steam to escape. Return them to the oven, propping the oven door open slightly, and let them cool for an additional 20 minutes. This gradual cooling prevents them from collapsing. After this, transfer the cream puffs to a wire rack to cool completely at room temperature before filling.

Filling the Cream Puffs with Chocolate Whipped Cream

Once your choux pastry shells are perfectly baked and fully cooled, it’s time to prepare the luscious chocolate whipped cream and fill them.

• Whip the Chocolate Cream: In the chilled bowl of your stand mixer (using a whisk attachment), beat the cold heavy cream until soft peaks begin to form. Gradually add the cocoa powder, powdered sugar, and vanilla extract. Continue whipping until you achieve stiff peaks – the cream should hold its shape beautifully.
• Fill the Pastries: Once the cream puffs are completely cool, use a serrated knife to carefully trim off the top third of each pastry. This creates a “lid.” Spoon a generous amount of the chocolate whipped cream into the bottom half of each cream puff. Alternatively, for a neater presentation, pipe the cream using a piping bag fitted with a star or round tip. Gently place the pastry top back on, like a little hat.

Easy Homemade Chocolate Ganache (Optional, but Recommended!)

While optional, I highly recommend drizzling a simple homemade chocolate ganache over your finished chocolate cream puffs. It adds an extra layer of chocolatey richness and a beautiful glossy finish that elevates these pastries to true gourmet status. This ganache is incredibly easy to make by simply melting semi-sweet chocolate with warm heavy cream. You can use chocolate chips, but for the smoothest, most luxurious ganache, opt for finely chopped high-quality chocolate. This is the same versatile ganache I use for my show-stopping chocolate drip cake.

To make the silky chocolate ganache:

1. Heat the heavy cream in a microwave-safe bowl for about 45 seconds, or until it’s very hot but not boiling.
2. Add the semi-sweet chocolate chips (or chopped chocolate) to the hot cream. Let it stand undisturbed for 2 minutes to allow the chocolate to melt.
3. After 2 minutes, stir the mixture well with a spoon or whisk until the chocolate has completely melted and the ganache is smooth, glossy, and uniform.

Once prepared, spoon or drizzle the warm chocolate ganache over the tops of your filled cream puffs. Allow them to stand for about an hour at room temperature for the ganache to slightly set before serving. Alternatively, for a simpler finish, you can dust the tops of the chocolate puffs with a sprinkle of powdered sugar or cocoa powder. The choice is entirely yours!

Expert Tips for Perfect Cream Puffs

Achieving bakery-quality chocolate cream puffs is within reach with these helpful tips:

• Ensure Shells are Completely Cooled: This is a critical step! After baking, follow the instructions to gradually cool the cream puffs and ensure they are *fully* cooled to room temperature before adding the filling. Any residual warmth will cause the delicate chocolate whipped cream to melt and create a soggy pastry. Patience is key here.
• Use Cold Ingredients for Whipped Cream: For the fluffiest, most stable chocolate whipped cream, make sure your heavy cream is straight from the refrigerator and very cold. For an extra boost, chill the bowl of your stand mixer and the whisk attachment in the freezer for 5-10 minutes before you begin whipping the cream. This helps the cream whip up faster and achieve beautiful, stiff peaks.
• Enjoy Freshly Made: Like most delicate pastries, chocolate cream puffs are truly at their best when enjoyed fresh, shortly after they have been filled. The choux pastry is crispest and the whipped cream is at its most ethereal.
• Don’t Underbake the Shells: Proper baking is essential for sturdy cream puff shells. The shells should be dry to the touch, firm, and lightly golden brown when they come out of the oven the first time. If they are underbaked, they will be too soft and likely collapse or become soggy once you add the moist filling. Don’t be afraid to let them bake a little longer if they still feel soft.
• Accurate Oven Temperature: An accurate oven temperature is vital for choux pastry. If your oven runs hot or cold, it can significantly impact how your cream puffs rise and crisp. Consider using an oven thermometer to ensure precise temperatures.
• Piping vs. Scooping Dough: While a cookie scoop works well for portioning, using a piping bag with a large round tip can give you more uniform and neatly shaped cream puffs.

Alternative Cream Puff Fillings

While these chocolate cream puffs are filled with luscious chocolate whipped cream, the versatility of choux pastry means you have endless possibilities for fillings! Cream puff recipes commonly feature classic pastry cream, a rich vanilla custard, or even a more stable whipped cream (like in chocolate eclairs). You could easily customize these chocolate shells with:

• Classic vanilla bean pastry cream for a traditional French touch.
• A light and airy lemon curd for a tangy contrast.
• Fresh berries and plain whipped cream for a summery treat.
• A scoop of creamy chocolate ice cream or refreshing vanilla ice cream, turning them into elegant ice cream sandwiches!
• Nutella cream for an extra hazelnut-chocolate punch.
• Coffee-flavored whipped cream for a mocha delight.

Feel free to get creative and experiment with your favorite flavors!

Storage and Make-Ahead Options

While best enjoyed fresh, these chocolate cream puffs can be prepared in stages or stored if you have leftovers:

• Make Ahead: If you’re planning these cream puffs for a party or special event, you can bake the pastry shells a day in advance. Store the completely cooled, unfilled shells in an airtight container at room temperature. Fill them with the chocolate whipped cream just before serving to maintain their crispness and the cream’s freshness.
• Refrigerate Leftovers: As mentioned, cream puffs are at their peak on the day they are made. However, if you find yourself with leftovers, store the filled puffs in an airtight container in the refrigerator for 1-2 days. The pastry will soften slightly over time, but they will still be delicious.
• Freeze Unfilled Shells: For longer storage, you can freeze the unfilled, fully baked, and completely cooled cream puff shells. Place them in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer-safe bag or container. They will keep for up to 1 month. When ready to use, thaw them at room temperature and refresh them in a preheated oven at 350°F (175°C) for about 5-7 minutes to crisp them up before filling.

More Homemade Pastry Recipes

If you’ve enjoyed making these chocolate cream puffs, you’ll love exploring other homemade pastry recipes from my kitchen:

• Homemade Croissants: Achieve flaky, buttery perfection at home.
• Quick Cream Cheese Danishes: An easy and delightful breakfast or dessert pastry.
• Apple Turnovers: Classic fruit-filled pastries with a golden crust.
• Homemade Donuts: Treat yourself to warm, fresh donuts from scratch.

Chocolate Cream Puffs Recipe

Chocolate Cream Puffs (Profiteroles)

By Erin Sellin

These chocolate cream puffs (profiteroles) are a chocolate lover’s dream! They’re crisp and golden, filled with fluffy chocolate whipped cream and topped with ganache.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 12 servings

Ingredients

For the Cream Puffs:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

For the Cream Filling:

• 2 cups heavy cream (cold)
• 1/3 cup unsweetened cocoa powder
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Chocolate Ganache (optional):

• 1/3 cup heavy cream
• 1/3 cup semi-sweet chocolate chips (or chopped chocolate)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine 1 cup water and 1/2 cup unsalted butter. Bring to a rolling boil over medium-high heat.
3. Remove from heat and immediately stir in 1 cup all-purpose flour. Reduce heat to low, return the pan to the stovetop, and stir vigorously for 1 minute until the dough forms a ball and pulls away from the sides of the pan.
4. Remove the pan from heat. Add all 4 large eggs at once and beat with a wooden spoon until the mixture forms a smooth, glossy batter.
5. Using a 1/4 cup cookie scoop, drop portions of dough onto the lined baking sheet, spacing them about 3 inches apart.
6. Bake for 35-40 minutes, or until the cream puffs are beautifully puffed, golden brown, and firm.
7. Remove from the oven. Gently pierce the side of each cream puff with a knife to release steam. Return them to the oven, propping the door open, for an additional 20 minutes to cool gradually.
8. After 20 minutes, remove from the oven and transfer to a wire rack to cool completely to room temperature.
9. While the puffs are cooling, prepare the chocolate whipped cream: In a chilled stand mixer bowl with a whisk attachment, beat 2 cups cold heavy cream until soft peaks form. Add 1/3 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and 1/2 teaspoon vanilla extract. Continue beating until stiff peaks are achieved.
10. Once the cream puffs are completely cool, use a serrated knife to carefully slice off the top third of each puff. Fill each bottom half generously with chocolate whipped cream (using a spoon or piping bag). Place the top back on.
11. At this point, you can dust with powdered sugar for a simple finish, or prepare the chocolate ganache.
12. To make the ganache: Heat 1/3 cup heavy cream in a microwave-safe bowl for 45 seconds (until hot, but not boiling). Add 1/3 cup semi-sweet chocolate chips and let stand for 2 minutes. Stir until the chocolate is completely melted and the ganache is smooth and shiny.
13. Spoon the ganache over the tops of the prepared cream puffs. Let them stand for about an hour for the ganache to set slightly before serving.

Nutrition Information (Approximate)

Calories: 332kcal | Carbohydrates: 17g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 37mg | Potassium: 143mg | Fiber: 2g | Sugar: 7g | Vitamin A: 998IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.

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