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Misc: Caramel-Chocolate Cream Puffs*

Source of Recipe

Fake It, Don't Make It, Real Simple, FEBRUARY 2003


Recipe Introduction

What's better than a caramel dipped cream puff served on a pool of hot fudge? Not much, except that this dessert takes only three ingredients and about two minutes to prepare.

List of Ingredients

16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
1 12.25-ounce jar caramel sauce
1 16-ounce jar hot fudge or dark-chocolate sauce


Recipe

Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs.


NOTE: For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts.

SERVES 4