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Name: Stuffed Chocolate Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/8 ts Salt; 1/2 c Flour; plus; 1 tb Flour; 8 oz Semisweet chocolate; broken; 3 1/2 tb Unsalted butter; 1/2 ts Cinnamon; 3 c Whipping cream; 2 oz Bitter chocolate; broken; 1/2 c milk; 2 Eggs

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INGREDIENTS

===CHOCOLATE MOUSSE ===
1/8 ts Salt
1/2 c Flour; plus
1 tb Flour
8 oz Semisweet chocolate; broken
3 1/2 tb Unsalted butter
1/2 ts Cinnamon
=== CREAM PUFFS ===
3 c Whipping cream
2 oz Bitter chocolate; broken
1/2 c milk
2 Eggs

INSTRUCTIONS

For the mousse, chill a bowl and the beater of an electric mixer in the freezer for 1 hour. Meanwhile, in a double-broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double-boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes. In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.) With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator. For the puffs, preheat the oven to 450 degrees. In a medium-size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack. Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs. This recipe yields 6 stuffed puffs. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6273 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Stuffed Chocolate Puffs

===CHOCOLATE MOUSSE ===
1/8 ts Salt
1/2 c Flour; plus
1 tb Flour
8 oz Semisweet chocolate; broken
3 1/2 tb Unsalted butter
1/2 ts Cinnamon
 === CREAM PUFFS ===
3 c Whipping cream
2 oz Bitter chocolate; broken
1/2 c milk
2 Eggs

For the mousse, chill a bowl and the beater of an electric mixer in the  freezer for 1 hour. Meanwhile, in a double-broiler, melt the semisweet and  bitter chocolate over simmering water until hot. Stir in the cinnamon.  Remove the double-boiler insert, holding the melted chocolate, from the  saucepan. Let cool 5 to 10 minutes. In the frozen mixing bowl, whip the  cream to firm peaks. (Do not overbeat.) With a rubber spatula, fold 1/4 of  the whipped cream into the chocolate. Gently fold the remaining whipped  cream into the chocolate, 1/4 at a time. (Mix just enough to get the  chocolate incorporated into the whipped cream.) Set aside in the  refrigerator. For the puffs, preheat the oven to 450 degrees. In a  medium-size heavy saucepan, combine the milk, butter and salt. Bring to a  boil. Add the flour all at once. Mix quickly with a wooden spoon until a  ball forms on the spoon and the flour is evenly moistened. Transfer to a  bowl and add the eggs, one at a time, beating well after each addition.  Place the cream puff dough in a pastry bag fitted with a large plain tip.  Pipe out 6 round puffs on a parchment lined baking sheet. With a finger  dipped in cold water, flatten the point on top of each puff. Drop the pan  on the counter to set the puffs. Bake the puffs until puffed and golden,  about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes  longer, or until puffed, golden, and done. Set aside to cool on a rack.  Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse.  Split the puffs in half lengthwise and fill them with the mousse. Using the  tips of your fingers, drizzle melted chocolate (about 3 ounces melted over  hot water) across the tops of the filled cream puffs. This recipe yields 6  stuffed puffs.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-6273 broadcast 04-29-1997) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-30-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 6 servings

Calories: 589
Calories from Fat: 538 (91%)

Amt Per Serving		% DV

	Total Fat 59.8g	80 %
	Saturated Fat 35.1g	175 %
	Monounsaturated Fat 16.9g
	Polyunsanturated Fat 3.1g
Cholesterol 500.9mg		154 %
Sodium 135.7mg		5 %
Potassium 158.8mg		4 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.1g
Protein 11.9g		17 %
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Calories per serving: 589

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