dark chocolate-caramel cream puffs

Ingredients

• Servings: 42
• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 3/4 cup heavy or whipping cream
• 1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/2 cup prepared caramel topping

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f. for cream puffs, in a medium saucepan, combine water, butter, and salt; bring to a boil. add flour all at once, stirring vigorously. cook and stir until mixture forms a ball. remove from heat. cool for 10 minutes. add eggs, one at a time, beating well after each addition.
• drop dough by rounded teaspoons 2 inches apart 2 greased baking sheets. bake one sheet at a time for 20 to 25 minutes (keep remaining dough covered while first batch bakes). transfer to a wire rack; let cool for 15 minutes.*
• meanwhile, for filling, in a medium saucepan, bring cream just to a boiling over medium-high heat. remove from heat. add ghirardelli® 60% cacao bittersweet chocolate baking chips. do not stir. let stand for 5 minutes. stir until smooth. stir in caramel topping. cool for 15 minutes before using.
• using kitchen scissors, cut tops from cream puffs; remove any soft dough from inside. spoon about 1 tablespoon filling into each cream puff. replace tops. if desired, drizzle with additional prepared caramel topping and/or chocolate drizzle.
• for chocolate drizzle, in a small microwave-safe bowl, combine 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and 1 teaspoon shortening. microwave at half power or defrost setting for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 15 seconds to avoid scorching. stir until smooth.