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Commercial RecipeChocolate Mini Cream Puffs


0 minutes
8 dozen cream puffs

Crispy pastry exterior and a creamy chocolate filling make for an absolutely puff-tastic dessert! This recipe for Chocolate Mini Cream Puffs features a trio of HERSHEY'S Chocolate Syrup, HERSHEY'S Cocoa and HERSHEY'S Semi-Sweet Chocolate Chips all wrapped up in the perfect puff. Serve as a chocolaty and refreshing after-dinner treat.

Ingredients & Directions


  • 1⁄4 oz.
    unflavored gelatin
  • 2 fl. oz.
    cold water
  • 1 qt. (32 fl. oz.)
    cold heavy cream
  • 8 fl. oz.
    HERSHEY'S Chocolate Syrup, Jug (Item# 30570)
  • 16 fl. oz.
  • 8 oz.
    unsalted butter
  • 1⁄2 tsp.
  • 2 Tbsp.
  • 11-1⁄4 oz.
    all-purpose flour
  • 1-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 14 oz. (8 large)
  • 12 oz.
    HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
  • 1 oz.
    shortening (do not use butter, margarine, spread or oil)



Prepare CHOCOLATE CREAM FILLING: Sprinkle gelatin over cold water in small microwave-safe bowl; let stand 1 minute to soften. Microwave at HIGH (100%) 10 seconds; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Set aside. Mix heavy cream in 5 qt. bowl of mixer fitted with whisk attachment, mixing until stiff peaks. Add HERSHEY'S Chocolate Syrup, mixing until incorporated. Gradually pour in gelatin mixture, mixing until well blended. Refrigerate approximately 2 hours.


Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Prepare CREAM PUFFS: Combine water, butter, salt and sugar in large heavy-bottomed saucepan; cook to rolling boil, stirring until butter melts. Add flour and HERSHEY'S Cocoa all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat.


Place dough in 20 qt. bowl of mixer fitted with paddle attachment, mix on low speed until dough is cooled. Increase mixer speed to medium. Gradually add eggs, one at a time, mixing well after each addition until smooth. Using #70 scoop, drop dough (1/2 oz.), 3 inches apart on prepared sheet pans.


Bake 12 minutes. Without opening oven, reduce heat to 300°F (standard oven: 350°F); continue baking 22 minutes. Turn off oven. Let stand in oven, with door ajar, 1 hour. Remove from oven; cool completely.


Pierce small hole in bottom of each cream puff. Pipe filling into cream puffs using a pastry bag fitted with a 1/4-inch tip.


Prepare CHOCOLATE GLAZE: Place HERSHEY'S Semi-Sweet Chocolate Chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.


Dip top of each cream puff in CHOCOLATE GLAZE. Allow chocolate to set at room temperature or refrigerate until set. Refrigerate until serving time.