Hot Chocolate Cream Puffs | Lindt The Season
Hot Chocolate Cream Puffs
Create Joy

Hot Chocolate Cream Puffs

  • Prep Time: 2 hours 5 minutes
  • Cook Time: 25 minutes + overnight chilling time
  • Servings: 30 cream puffs

Your favourite winter warmer reimagined as a seriously impressive chocolate Christmas dessert.

North American dessert menus have been offering up traditional cream puffs since at least 1851, while their French cousin, the profiterole, actually originated as a soup garnish hundreds of years earlier. Here, we combine this classic dessert with everyone’s favourite Christmas hot chocolate for a festive twist.

White Chocolate Cream

  • 1 bar (100 g) Lindt Swiss Classic white chocolate, finely chopped
  • 2 cups (500 mL) 35% cream, divided

Lindor Truffle Mousse

  • 24 (300 g) Lindor Milk Chocolate Truffles, quartered
  • 2 ½ cups (625 mL) 35% cream, divided

Choux Paste

  • 1 cup (250 mL) water
  • ½ cup (125 mL) unsalted butter
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) granulated sugar
  • 1 cup (250 mL) all-purpose flour
  • 4 eggs

Meringue

  • 4 egg whites
  • ½ cup (125 mL) granulated sugar
  • ½ cup (125 mL) icing sugar

You’ll Also Need:

  • A hand or stand mixer with whisk attachment
  • wooden skewer or chopstick
  • 2 piping bags with small round piping tips
  • kitchen torch
Maître Chocolatier Tip
Maître Chocolatier Tip

Chocolate was first consumed as a bitter drink served warm and made with crushed cocoa beans.