Imagine a delicate pastry that combines the rich, velvety smoothness of Swiss chocolate with the lightest, most airy puff imaginable. These Schokoladenschaumen are not just a dessert; they're a culinary journey that transports you straight to the alpine kitchens of Switzerland. With a crisp exterior, a cloud-like interior, and a decadent chocolate coating, these chocolate puffs are about to become your new obsession. Get ready to impress your guests and satisfy your sweet tooth with a recipe that's as elegant as it is delicious!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Swiss
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
- 1 cup dark chocolate, melted
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted and incorporated.
- Remove the pan from heat and quickly stir in the all-purpose flour all at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for about 1-2 minutes to dry out the dough, which helps create a lighter pastry texture.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes to prevent the eggs from cooking when added.
- Add eggs one at a time, beating thoroughly after each addition. The dough should become smooth and glossy, with a pipe-able consistency.
- Spoon or pipe the dough into small mounds on the prepared baking sheet, leaving about 2 inches between each puff.
- Bake for 20-25 minutes, or until the puffs are golden brown and have risen significantly. Do not open the oven during baking to prevent deflation.
- Remove from oven and let cool completely on a wire rack.
- Melt the dark chocolate using a double boiler or in short microwave intervals, stirring until smooth.
- Dip or drizzle each cooled puff with melted chocolate, allowing excess to drip off.
- Place chocolate-coated puffs on parchment paper and refrigerate for 10 minutes to set the chocolate.
- Before serving, dust the chocolate puffs generously with powdered sugar using a fine-mesh sieve.
- Serve immediately and enjoy these delicate Swiss chocolate puffs with coffee or as a sweet dessert.
Tips
- Temperature is key: Ensure your ingredients are at room temperature for the most consistent dough.
- Beat eggs thoroughly: Add eggs one at a time and beat completely to create a smooth, glossy texture.
- Don't open the oven while baking: This can cause your puffs to deflate and lose their beautiful rise.
- Use high-quality dark chocolate for the most intense flavor.
- For a professional finish, use a piping bag to create uniform puffs.
- Let puffs cool completely before chocolate coating to prevent melting.
- Store in an airtight container for up to 2 days to maintain freshness.
- For extra indulgence, serve with a dusting of extra powdered sugar or a side of whipped cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 110mg
