Ingredients
Method
1.Make chocolate mousse filling. Beat cheese, sugar and egg yolks in large bowl with electric mixer until smooth. Just before melted chocolate sets, beat into cheese mixture then fold in cream, in two batches. Cover, refrigerate until cold.
2.Preheat oven to 220°C (200°C fan forced). Grease oven trays.
3.Bring the water and butter to the boil in medium saucepan. Add sifted flour and cocoa, beat with wooden spoon over heat until mixture comes away from base and side of pan and forms a smooth ball.
4.Transfer mixture to small bowl, beat in eggs, one at a time, with electric mixer until mixture is thick and glossy. Drop level tablespoons of mixture, about 5cm (2 inches) apart, on trays, bake 15 minutes. Reduce oven to 200°C (180°C fan forced).
5.Split puffs in half, use a teaspoon to scoop out any uncooked mixture, return halves, cut-side up, to oven trays. Bake puffs about 10 minutes or until puffs are crisp, cool on wire racks.
6.Spoon mousse filling into half of the puffs, replace tops. Serve dusted with extra sifted cocoa powder or drinking chocolate.
It is fine to use two 300ml (or one 600ml) cartons of cream for this recipe, so as not to waste the remaining 20ml.
Note
