Chocolate-filled Cream Puffs Recipe

How to make it

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• Heat oven to 400°F.
• Heat water, butter and salt to rolling boil in medium saucepan. Add flour all at once;
• stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball.
• Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety.
• Drop batter by spoonfuls into 12 balls (about 1/4 cup) onto ungreased cookie sheet.
• Bake 35 to 40 minutes or until puffed and golden brown.
• While puff is warm, horizontally slice off small portion of top; reserve tops.
• Cool completely on wire rack.
• Fill puffs with CHOCOLATE FILLING. Replace tops. I melt the kisses and put them inside.
• 3. Prepare CHOCOLATE GLAZE; drizzle over tops of puffs or sprinkle with powdered sugar.
• * if desired or put sticky caramelized sugar on top of it.
• CHOCOLATE GLAZE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
• Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• MINIATURE CREAM PUFFS: Prepare cream puff dough as directed above. Drop batter by level teaspoons onto ungreased cookie sheet. Bake 15 minutes. Fill as directed above. Makes about 8 dozen miniature puffs.