Nate and I were invited to our pastor’s house last weekend; and I offered to make dessert, since my pastor’s wife was making dinner. This in itself already set us up for a wonderful evening. Even though the dinner was scheduled to discuss business (mainly a church website, which Nate and I are helping out with), we knew that there would also be a ton of laughter. What can I say, the four of us like to have a good time. 🙂 And when you add delicious food to the equation, well, there’s really nothing else you can do to make things better.
Great friends and great food equals a great evening, and I don’t have to be an accountant to reach that conclusion. 😉
So, let’s talk chocolate, shall we? Oh, and butter. We probably should talk about butter too. Because if the first ingredient of your recipe is a stick of butter, then you at least know you’re headed in a pretty good direction.
This recipe is a spin-off of cream puffs and éclairs. After making a thick dough of butter, water, and flour, you simply spread the dough into a baking dish instead of dropping onto a cooking sheet. The result is a lightly-browned, glorious pastry that reaches for the sky.
The filling is a deliciously rich, chocolate cream made up of pudding… and cream cheese. You’ll wish you could dive in and go for a chocolate swim. Trust me. You’ll really want to.
Whipped topping – followed by a light drizzle of chocolate, caramel, and mini chocolate chips – adds one final touch of decadence.
It’s SO good! It is most definitely a perfect dessert for pot-lucks, holidays… or just a simple get-together between friends. 🙂 Trust me, if you love chocolate, then you’ll love this one! Everyone at the dinner last weekend certainly enjoyed it! (Nate is already begging me to make it again sometime soon). 😉
CHOCOLATE CREAM PUFF DESSERT (from Taste of Home)
1/2 cup butter
1 cup all-purpose flour
1 package (8 oz) cream cheese, softened
3 1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate icecream topping
1/4 cup caramel icecream topping
mini chocolate chips
1. In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
3. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
4. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.