Chocolate Mini-Puffs

Choux Puffs

• 1/2 cup water
• 1/4 cup (1/2 stick) butter or margarine
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 2 eggs

Chocolate Mousse Filling

Makes about 2 cups filling

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1/2 cup sugar
• 1/4 cup Hershey’s Cocoa
• 1 cup (1/2 pint) cold whipping cream
• 1 teaspoon vanilla extract

Chocolate Glaze (Optional)

• 2 tablespoons butter or margarine
• 2 tablespoons Hershey’s Cocoa
• 2 tablespoons water
• Powdered sugar may be used instead of glaze

Instructions

1. Heat the oven to 400°F (200°C).
2. Combine the water, butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil; turn the heat to low.
3. Add the flour all at once. Cook over low heat, stirring vigorously, until the mixture leaves the sides of the pan and forms a ball, about 1 minute. Remove from the heat and cool slightly. Add the eggs one at a time, beating with a wooden spoon until smooth and velvety. Drop by scant teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 25 to 30 minutes, or until puffed and golden brown. Remove from the oven and cool on wire racks.
5. Make the chocolate mousse filling: Sprinkle the gelatin over the cold water in a small bowl and let stand for 1 minute to soften. Add the boiling water and stir until the gelatin is completely dissolved and clear. Cool slightly. Stir together the sugar and cocoa in a medium bowl; add the whipping cream and vanilla. Beat at medium speed, scraping the bottom of the bowl occasionally, until stiff. Pour in the gelatin mixture and beat until well blended. Refrigerate for 30 minutes.
6. Make the optional chocolate glaze: Melt the butter or margarine in a small saucepan over low heat. Add the cocoa and water. Cook and stir over low heat until smooth and slightly thickened; do not boil. Remove from the heat and cool slightly.
7. Slice the tops off the cooled puffs. Spoon the mousse filling into each puff, or pipe it in with a pastry bag fitted with a 1/4-inch tip. Replace the tops. Dust with powdered sugar or drizzle with the chocolate glaze. Refrigerate until serving time.