Heart-Shape Chocolate Cream Puffs

1. Line a cookie sheet with parchment paper. Stir together flour, cocoa powder, and granulated sugar. In a saucepan bring water, butter, and salt to boiling; stir until butter melts. Add flour mixture all at once to saucepan, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes.

2. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.

3. For heart-shape puffs, follow tips (see tips). For regular puffs, drop 12 heaping Tbsp. of dough onto prepared cookie sheet.

4. Bake in a 400°F oven 30 to 35 minutes or until puffed and set. Remove; cool on wire racks.

5. Up to 2 hours before serving, cut cream puffs in half. Remove soft dough from inside. Spoon Chocolate Pastry Cream or Strawberry Whipped Cream (see recipes) into puffs. Replace tops. Chill until serving time. If you like, dust with powdered sugar and/or strawberries. Makes 8 hearts or 12 regular puffs.

Bittersweet Hot Fudge Sauce

1. Coarsely chop semisweet chocolate and unsweetened chocolate. In a medium saucepan combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in vanilla. Serve warm. Makes about 1 cup.

Chocolate Pastry Cream

1. In a heavy saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream; and semisweet chocolate, chopped. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir about half of the hot mixture into 4 beaten egg yolks. Return all of the yolk mixture to the saucepan. Bring to a gently boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Transfer to a bowl. Cover surface with plastic wrap. Cool slightly. Chill 2 to 3 hours or until cold (do not stir). In a chilled small mixing bowl beat whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using.

Strawberry Whipped Cream

1. In a large chilled bowl beat cream and jam. Beat on low until until combined; beat on high until stiff peaks form. Sprinkle with crushed freeze dried strawberries, if desired. Use immediately.

Bake and cool puffs; freeze in an airtight container up to 2 months. Thaw 2 hours at room temperature before filling.

Plain Cream Puffs

To make plain cream puffs, reduce flour to 1 cup and omit the cocoa and sugar.

To Make Hearts

STEP ONE To make a sturdy bottom for the puff, spoon a teaspoon of dough onto the parchment. STEP TWO Using a cookie scoop (#30 or 1 3/4-inch) or spoon, place three scoops of dough in a triangle on top. STEP THREE Add another teaspoon of dough in the center to help make an even surface. STEP FOUR Dip the back of a spoon in water or wet your fingers to smooth the dough into a heart.