Caramel-Chocolate Cream Puffs

David Prince

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Serves 4| Hands-On Time: 15m | Total Time: 16m

Ingredients

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

Directions

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.
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.
A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs.
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.

February 2003

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 534

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

What does this mean? See Nutrition 101.

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Quick Tip

Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.