Cocoa Puffs in Vanilla Sauce
- Cuisine: American
- Course: Dessert
Summary:
Food contributor David Hagedorn likes to serve these little chocolate cream puffs like a bowl of breakfast cereal, with the ice cream melted to simulate milk, but you could also sprinkle the cocoa puffs onto frozen ice cream or serve them alongside coffee. The puffs may be baked up to 4 hours ahead.
Makes 80 mini puffs, about 10 dessert servings
Ingredients:
- 1 batch Basic Cream Puff Dough
- 2 teaspoons instant espresso powder (available near the instant coffee in most supermarkets. The most common brand is Medaglia d'Oro.)
- 5 teaspoons cocoa powder, plus additional for dusting
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1 to 2 pint premium vanilla ice cream, melted in the microwave and then kept cold
Directions:
Preheat the oven to 425 degrees. Have ready a baking sheet lined with a silicone liner or parchment paper.
In a medium bowl, combine all ingredients except the ice cream. Using an espresso spoon or a teaspoon measuring spoon, drop teaspoons of dough (or pipe them using a gallon-sized resealable plastic bag with 1/2 inch snipped off one corner) at least half an inch apart on the prepared baking sheet. You may have to prod the dough out of the bag if a chip gets stuck. Bake for 12 minutes or until the puffs are dark brown, crisp and are no longer doughy. Transfer to a wire rack and cool completely. To serve, pour melted vanilla ice cream (about 1/3 cup per serving) into cereal bowls, top with 8 puffs and sprinkle with a little cocoa powder.
Recipe Source:
Adapted from chef and former restaurateur David Hagedorn.
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