Recipe - Stuffed Chocolate Puffs

===CHOCOLATE MOUSSE ===
8 ounce Semisweet chocolate; broken
small chunks
2 ounce Bitter chocolate; broken
small chunks
One half teaspoon Cinnamon
3 cup Whipping cream
=== CREAM PUFFS ===
One half cup Milk
3 One half tablespoon Unsalted butter
1/8 teaspoon Salt
One half cup Flour; plus
1 tablespoon Flour
2 Eggs

For the mousse, chill a bowl and the beater of an electric mixer in the
freezer for 1 hour. Meanwhile, in a doublebroiler, melt the semisweet and
bitter chocolate over simmering water until hot. Stir in the cinnamon.
Remove the doubleboiler insert, holding the melted chocolate, from the
saucepan. Let cool 5 to 10 minutes. In the frozen mixing bowl, whip the
cream to firm peaks. (Do not overbeat.) With a rubber spatula, fold One fourth of
the whipped cream into the chocolate. Gently fold the remaining whipped
cream into the chocolate, One fourth at a time. (Mix just enough to get the
chocolate incorporated into the whipped cream.) Set aside in the
refrigerator. For the puffs, preheat the oven to 450 degrees. In a
mediumsize heavy saucepan, combine the milk, butter and salt. Bring to a
boil. Add the flour all at once. Mix quickly with a wooden spoon until a
ball forms on the spoon and the flour is evenly moistened. Transfer to a
bowl and add the eggs, one at a time, beating well after each addition.
Place the cream puff dough in a pastry bag fitted with a large plain tip.
Pipe out 6 round puffs on a parchment lined baking sheet. With a finger
dipped in cold water, flatten the point on top of each puff. Drop the pan
on the counter to set the puffs. Bake the puffs until puffed and golden,
about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes
longer, or until puffed, golden, and done. Set aside to cool on a rack.
Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse.
Split the puffs in half lengthwise and fill them with the mousse. Using the
tips of your fingers, drizzle melted chocolate (about 3 ounces melted over
hot water) across the tops of the filled cream puffs. This recipe yields 6
stuffed puffs.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH6273 broadcast 04291997) Downloaded
from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04301997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.