Beautiful and impressive Super Easy Chocolate Cream Puffs are easy-to-make pastries bursting with chocolate that are great for any occasion!
Decadent and eye-catching, Super Easy Chocolate Cream Puffs are the perfect dessert for special occasions and occasions with special people! This simple pastry is made with pantry ingredients like flour, sugar, and cocoa powder, and the filling is made with chocolate pudding, milk, and sour cream, all of which make this dessert so easy to create and share.
Puffed Perfection
Even thinking about cream puffs used to have me drooling, but I was still too intimidated to try making them. When I finally convinced myself to try it, I found that making Super Easy Chocolate Cream Puffs was almost as easy as eating them all in one sitting! No special tricks or tools are needed, and I usually have all the ingredients needed on hand, which means that I can make these rich, chocolaty cream puffs to impress all the great people in my life whenever I want.
Special occasions call for beautiful and special drinks, like a sweet Chocolate Covered Strawberry Bellini or a bubbly Champagne Cocktail!
Other Recipes to Serve with Super Easy Chocolate Cream Puffs
- Chocolate Fondue is a classic dessert that is both decadent and a delicious crowd-pleaser.
- Enjoy more easy-to-make special occasion desserts, especially a beautiful Strawberry Chocolate Tart!
Ingredients
To make the puffs
Dry Ingredients: For this recipe, you will need all-purpose flour, granulated sugar, and unsweetened cocoa powder.
Wet Ingredients: Butter, water, and eggs will also make the puffs.
To make the filling
Dry Ingredients: Purchase instant chocolate pudding for the filling and powdered sugar to dust the puffs.
Wet Ingredients: Make sure you have sour cream and cold milk to make the filling.
How to Make Chocolate Cream Puffs
STEP ONE: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, cocoa powder, and sugar in a medium bowl.
STEP TWO: Add butter to a medium saucepan and melt over medium heat. Add water to the saucepan and bring the butter water to a boil. Pour the flour mixture into the saucepan and stir until the flour mix forms a ball.
STEP THREE: Remove the dough from the saucepan and place the dough into the bowl of a stand mixer. Beat the dough for a few minutes. Add the eggs one at a time and beat until the dough becomes smooth and creamy.
STEP FOUR: Drop the dough by the tablespoon onto the prepared baking sheet, spaced 1 inch apart. Bake the puffs for 20 minutes and then allow them to cool.
STEP FIVE: Make the filling by whisking the milk and instant chocolate pudding. Mix in the sour cream, and once smooth, put the filling in the fridge to chill for an hour.
STEP SIX: There are two ways to assemble the cream puffs. The first way is to split the puff and fill it with chocolate cream. The second way is to fill a piping bag with a pointed tip. Insert the tip into the side of the puff and pipe the cream into the middle of the puff until filled. Once you’ve filled the pastry following either method, dust each cream puff with powdered sugar and serve.
Tips for Success
- When making the dough in the saucepan, the flour mix will form a loose ball- keep stirring the dough for another minute to cook the dough fully.
- Allow the dough to cool before adding the eggs so that the eggs don’t cook in the dough. The dough will look glossy after the eggs are added and while it will also look loose, it should hold its shape.
- Both methods of filling the puffs are easy and look delicious, so choose the method that works the best for you, don’t forget the powdered sugar dusting!
How long do cream puffs stay fresh?
Cream puffs are wonderful sweet treats that taste the best when first made. You can store leftover cream puffs in an airtight container in the fridge for 2-3 days or freeze them for up to a month. To freeze the cream puffs, place them on a baking tray and put the tray in the freezer for a couple of hours. Once frozen, wrap each cream puff separately in a ziplock bag or plastic wrap, and then they can be stored in a freezer bag. Thaw the cream puffs in the refrigerator to enjoy again.
Are cream puffs eaten hot or cold?
Traditionally, cream puffs are eaten on the cooler side, ranging from chilled to room temperature, although some can be eaten warm. The cream filling in various cream puff recipes is made with different ingredients so some can be left out, while others, like the recipe here, can not be. The chocolate filling in this recipe is made with chocolate pudding, milk, and sour cream, so it should be kept chilled for the best results.
Indulge in More Beautiful Chocolate!
- Easy Cream Puffs Recipe
- Chocolate Ganache Cups
- Chocolate Pound Cake
- Easy Chocolate Lava Cake
- Chocolate Drizzled Peppermint Cannoli
- Chocolate Covered Cherry Cheesecake Brownie Bars
*This post was originally posted on 02/13/2014.
Ingredients
Cream Puffs
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter
- 1 cup water
- 4 eggs
Chocolate Cream Filling
- 5.9 ounces instant chocolate pudding mix
- 1 ½ cups 2% milk cold
- 1 cup sour cream
- 12 tsp Powdered sugar for dusting
Instructions
Cream Puffs
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the flour, sugar, and cocoa powder in a medium mixing bowl. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the water and bring to a rolling boil.
- Pour in the flour mixture and continue to stir until the dough starts to come together. The dough will become a ball, but keep stirring over heat for 1 minute.
- Transfer the dough to the bowl of a stand mixer. (see note) Turn the mixer to medium speed and beat the dough for 2-3 minutes, allowing it to cool slightly. Add the eggs one at a time as you continue to let the mixer run. (The dough will become creamy and smooth.)
- Place 1 tablespoon scoops of the dough onto the prepared baking sheet spacing them at least 1 inch apart.
- Bake for 20 minutes. Remove from the oven and allow the puffs to cool completely on a wire rack.
Chocolate Cream Filling
- In a large mixing bowl, whisk the pudding mix and milk together until thickened and smooth, about 2 minutes. Whisk in the sour cream until completely incorporated.
- Cover with plastic wrap and place in the refrigerator for 1 hour.
Assembly
- Method 1: Slice the puffs in half. Pipe the filling onto the bottom half, place the top of the cream puffs in place (like a sandwich), and dust with powdered sugar.
- Method 2: Transfer the cream filling to a pastry bag with a pointed tip. Carefully stick the tip into a puff and fill it with the chocolate cream. Dust the tops with powdered sugar.
Brennay Halter says
My cream puffs went flat?? I did everything the recipe asked. They were beautiful in the oven then when they came out they flattened 🙃🙃
Megan G. says
Love this recipe!! I used two packages (3.5 oz) of instant chocolate pudding, two cups of heavy cream, and one cup of milk for my cream.
Aubrey Cota says
So glad you liked them!! Thanks Megan.