Gluten-free Chocolate Mousse Filled Cream Puffs

Normal cream puffs are amazing, but what about a fluffy chocolate mousse-filled cream puff? Those are extraordinary! 

I made some for this year’s (2021) Easter dessert —  they were amazing!  You could only eat so many because the chocolate was so rich. But it pairs so nicely with a buttery shell. I also made these gluten-free and oh so good.

That’s one thing I love about cream puffs; you have so many options of what to fill them with. Normal cream, different flavors of mousse and custard, or even ice cream! 

If you make them, make sure you tag Becky’s Kitchen corner on Facebook or Instagram!

Ingredients:

Cream puff shell Ingredients:

• ½ cup butter

• 1 cup water

• 1 tsp granulated sugar

• ¼ tsp salt

• 1 cup Bob’s Red Mill 1:1 baking mix

• 4 eggs

Chocolate Mousse Ingredients:

• ¼ cup water

• 4 Tbsp sugar

• 1 cup chocolate chips

• 1 cup heavy whipping cream 

• 1 tsp instant espresso powder (instant coffee will work too)

Instructions:

Cream puff shell instructions:

Preheat the oven to 425 degrees and prepare two cookie sheets with a silicone mat (parchment paper will work too).

In a medium sized pot, add the butter, water sugar, and salt, then bring to a boil on medium heat. 

Turn down to low heat and add the flour. Stir till it is all combined and doesn’t stick to the side of the pan. Let it for 2 minutes, while stirring.

Take the pan off the heat and add one egg at a time and mix. 

Place the batter into a piping bag and pipe about an inch wide circle of batter.

Tap the tips with a bit of water so they lie flat. Put in the oven and bake for about 20-25 minutes. Try not to open the oven, so there is less chance to collapse.

Once done cooking, put on a cooling rack to cool completely. 

Chocolate Mousse instructions:

In a medium pot, add the water and sugar to make syrup. Once the sugar is dissolved, add the coffee powder and stir so that dissolves.

In a small bowl, add the chocolate chips and pour the syrup over it.

In a stand mixer (or a large bowl with a hand mixer) whisk the heavy whipping cream into a stiff peak. Add the melted chocolate mixture to the cream and Fold it in. Do not whip it(I whipped it all together and it made it very liquidy). 

Put the mousse into a piping bag and fill the puffs till filled.

Enjoy!

~Becky 🙂