Caramel-Chocolate Cream Puffs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Start with frozen, store-bought cream puffs and this three-ingredient dessert is a snap. Let the puffs thaw during dinner, then roll them in warm caramel sauce and serve on a bed of hot fudge or dark-chocolate sauce. 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 |
Directions:
1. 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. 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 (see photo).
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