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Caramel-Chocolate Cream Puffs

Caramel-Chocolate Cream Puffs
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Serves 4| Hands-On Time: | Total Time:


  • 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


  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.
February, 2003

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 .

Quick Tip

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.