Swiss Chocolate Puffs Recipe
Ingredients
16 tiny cream puffs, 1 1/2 inches in diameter
1/2 cup light cream
6 ounces sweet chocolate or 1 bar (6 oz.) Swiss milk chocolate
1 pint vanilla ice cream
1 pint (2 cups) whipping cream
Directions
Make the tiny cream puffs from a cream puff mix (1 stick of the mix will make more than enough) or your own recipe.
For chocolate sauce, pour cream in the top of a double boiler.
Break chocolate into chunks and add to cream; heat over boiling water until melted.
Beat smooth.
At serving time split and fill each cream puff with a spoonful of firm ice cream.
Drop puffs into whipped cream.
Drizzle in the chocolate.
Fold gently to marble.
Heap in bowl.
For chocolate sauce, pour cream in the top of a double boiler.
Break chocolate into chunks and add to cream; heat over boiling water until melted.
Beat smooth.
At serving time split and fill each cream puff with a spoonful of firm ice cream.
Drop puffs into whipped cream.
Drizzle in the chocolate.
Fold gently to marble.
Heap in bowl.
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