These Chocolate Cream Puffs with Chocolate Mousse are the ultimate indulgence!
Light and airy cocoa-infused choux pastry shells filled with rich, silky chocolate mousse — perfect for parties, celebrations, or an elevated afternoon treat.
Why You’ll Love These Chocolate Cream Puffs
Double Chocolate Delight: Cocoa pastry paired with luscious mousse.
Light Yet Rich: Airy choux with a decadent, creamy filling.
Elegant Yet Easy: Impressively beautiful but surprisingly simple to make.
Perfect for Any Occasion: Holidays, birthdays, or just because!
Customizable: Dust with powdered sugar, drizzle with chocolate glaze, or fill with flavored mousse.
What You’ll Need (Ingredient Highlights)
For the Chocolate Pastry Shells
Water: Essential for creating steam to puff the dough.
Unsalted Butter: Adds flavor and richness.
Granulated Sugar: Balances the cocoa’s bitterness.
Salt: Enhances the overall flavor.
All-Purpose Flour: Forms the structure of the pastry.
Cocoa Powder: Adds chocolatey depth.
Vanilla Extract: Infuses warmth and aroma.
Large Eggs: Help puff and stabilize the pastry.
For the Chocolate Mousse Filling
Heavy Whipping Cream: Whipped to soft peaks for an airy texture.
Cocoa Powder: Rich chocolate flavor.
Powdered Sugar: Light sweetness and smooth texture.
Granulated Sugar: Adds stability to the mousse.
Vanilla Extract: Balances and enhances the chocolate flavor.
Pro Tips Before You Start
Use Room Temperature Eggs: They incorporate better into the pastry dough.
Sift Cocoa Powder: Prevents lumps in both dough and mousse.
Avoid Overmixing: Gently fold to maintain airiness.
Bake Immediately: Don’t let piped dough sit too long before baking.
Check for Doneness: Shells should be firm and hollow inside.
How to Make Chocolate Cream Puffs with Chocolate Mousse
Step 1: Preheat and Prep
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
Step 2: Make the Chocolate Pastry Dough
In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Remove from heat and stir in flour and cocoa powder until smooth.
Return to heat, stirring constantly until a thin film forms on the pan.
Step 3: Add the Eggs
Transfer dough to a mixing bowl. Beat briefly to cool slightly.
Add eggs one at a time, mixing until fully incorporated.
Dough should be smooth and pipeable.
Step 4: Pipe and Bake
Transfer dough to a piping bag fitted with a round tip.
Pipe 1.5-inch mounds onto the prepared baking sheet, spacing 1-2 inches apart.
Bake for 18–20 minutes until puffed and set.
Cool completely on a wire rack.
Step 5: Make the Chocolate Mousse
In a large bowl, beat heavy cream, cocoa powder, powdered sugar, granulated sugar, and vanilla extract until stiff peaks form.
Be careful not to overwhip.
Step 6: Fill the Cream Puffs
Slice puffs in half or poke a hole in the side.
Fill with chocolate mousse using a piping bag.
Step 7: Finish
Dust with powdered sugar or drizzle with chocolate glaze if desired.
Serve immediately or refrigerate.
What to Serve It With
Fresh berries for a fruity contrast
Espresso or strong black coffee
A dusting of cocoa powder or extra chocolate drizzle
A dollop of whipped cream on the side
Variations / Substitutions
Flavored Mousse: Add a splash of raspberry or orange extract to the mousse.
Different Fillings: Try pastry cream or vanilla whipped cream.
Chocolate Glaze: Melt chocolate with a touch of cream and drizzle over the puffs.
Savory Version: Omit sugar and cocoa for savory choux filled with cheese mousse.
Storage & Leftovers
Fridge: Store filled cream puffs in an airtight container for up to 2 days.
Freeze Shells: Freeze unfilled shells for up to 1 month; thaw and re-crisp before filling.
Tip: Fill just before serving for maximum crispiness.
FAQs
Why are my cream puffs flat?
The oven might not have been hot enough or the dough was too wet.
Can I make the chocolate mousse ahead?
Yes, prepare it up to a day in advance and refrigerate.
How do I know when puffs are done baking?
They should be firm, hollow inside, and deeply golden brown.
Can I freeze filled cream puffs?
Not recommended; freezing may affect the mousse texture.
What’s the best cocoa powder to use?
Use unsweetened natural cocoa powder for rich flavor.
Final Thoughts
Chocolate Cream Puffs with Chocolate Mousse combine everything we love about pastries: airy, rich, and elegantly indulgent.
Whether you’re baking for a party or treating yourself to something special, these chocolate-filled delights are guaranteed to impress.
Once you try them, they’ll earn a permanent place in your dessert repertoire!
Full Recipe Card
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
Instructions
Preheat oven to 400°F (204°C) and line baking sheet.
Boil water, butter, sugar, and salt.
Remove from heat; stir in flour and cocoa powder.
Return to heat; cook until smooth ball forms. Cool slightly.
Beat in eggs one at a time. Pipe onto sheet.
Bake 18–20 minutes until puffed and firm. Cool completely.
Whip mousse ingredients to stiff peaks.
Fill puffs with mousse. Dust with powdered sugar or drizzle with chocolate.
