Caramel-Chocolate Cream Puffs

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 534 calories
    • Fat 25 g
    • Sat Fat 14 g
    • Cholesterol 96 mg
    • Sodium 346 mg
    • Protein 5 g
    • Carbohydrate 69 g
    • Sugar 22 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 13 mg


  1. Check 16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
  2. Check 1 12.25-ounce jar caramel sauce
  3. Check 1 16-ounce jar hot fudge or dark-chocolate sauce


  1. Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze.
  2. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate.
  3. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs.
  4. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts.