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Chocolate Peppermint Cream Puffs

Makes: 48 servings
Prep 30 mins Cool 10 mins Bake 400°F 25 mins
Chocolate Peppermint Cream Puffs
  • 1  cup  water
  • 1/2  cup  butter
  • 1/4  teaspoon  salt
  • 1  cup  all-purpose flour
  • 4  eggs
  • 1  teaspoon  peppermint extract or flavoring
  • 3  cups  peppermint stick ice cream
  • 2  ounces  bittersweet chocolate, chopped
  • 1  teaspoon  shortening
  • 2  ounces  white chocolate, chopped

1. Preheat oven to 400 degrees F. Grease a baking sheet; set aside. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat in peppermint extract.

2. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake one sheet at a time for 25 minutes (keep remaining dough covered while the first batch bakes). Cool.

3. Cut tops from puffs; remove soft dough from inside. Fill each with ice cream. Replace tops. Place in the freezer to firm, about 15 minutes.

4. In a small heavy saucepan, melt bittersweet chocolate and 1/2 teaspoon of the shortening over low heat. Cool slightly. Place melted chocolate in a small self-sealing plastic bag. Snip off a tiny corner. Drizzle chocolate over puffs. Return puffs to freezer and freeze for 5 minutes or until chocolate sets. In another small saucepan melt white chocolate and remaining shortening over low heat; cool slightly. Place in a small self-sealing plastic bag. Snip off a tiny corner. Drizzle over the puffs. Return puffs to freezer and freeze until serving time. Makes 48 mini desserts.

From the Test Kitchen
  • Once chocolate sets, transfer to freezer container. Cover and store in refrigerator up to 1 week.
Nutrition Facts (Chocolate Peppermint Cream Puffs)
  • Servings Per Recipe 48,
  • cal. (kcal) 65,
  • Fat, total (g) 4,
  • chol. (mg) 27,
  • sat. fat (g) 3,
  • carb. (g) 6,
  • fiber (g) 0,
  • pro. (g) 1,
  • sodium (mg) 42,
  • Percent Daily Values are based on a 2,000 calorie diet

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