Cheesecakes & Chilled Desserts

These lovely choux puffs can be served as a dessert or piled high for a fabulous celebration cake! They are light, yet rich and decadent with the white chocolate cream and the glossiest chocolate glaze!

what you need

125g CADBURY Dark Chocolate Melts
60g unsalted butter
¼ cup cream
2 tablespoons honey

1¼ cups cream, extra
¼ cup icing sugar
1 teaspoon vanilla
125g CADBURY White Chocolate Melts, melted and cooled slightly

12 large (or 24 small) choux puffs

Raspberries, for serving

make it

1. COMBINE the dark chocolate, butter, cream and honey in a saucepan. Stir over a low heat until the chocolate is melted. Set aside to cool slightly.
2. USE a 1cm plain tip piping nozzle to gently make a small hole in the base of each choux puff.
3. WHIP together the cream, icing sugar and vanilla until soft peaks form. Gently fold through the white chocolate.Transfer mixture to a piping bag with a 1 cm plain tip and pipe in white chocolate cream.
4. ARRANGE the filled puffs on serving plates with raspberries, drizzle liberally with the Chocolate Honey Glaze.  Serve immediately.

TIP: The white chocolate solidifies when added to the cold cream creating a lovely texture when the cream puffs are eaten.

Choux puffs are readily available in different sizes at most supermarkets and specialty deli’s.