Caramel-Chocolate Cream Puffs

Caramel-Chocolate Cream Puffs
David Prince
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Serves 4


cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
12.25-ounce jar caramel sauce
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.


January 2003

Nutritional Information

  • Per Serving
  • Calories 534
  • 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
What does this mean? See Nutrition 101.

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