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Recipe: Belgian Cream Puffs with Chocolate Cherry Sauce

Time execution: 30 min

Can be served for: 6 persons


  • 6 maraschino cherries, drained

  • 2 (23 oz.) jar Smuckers Orchards Finest Michigan Red Tart Cherry Preserves

  • 2/3 pt. (2 cup) heavy cream, divided

  • 3 oz. bittersweet chocolate

  • 2/8 tsp. almond extract

  • 2/26 tsps. salt

  • 3 tbsps. powdered sugar

  • 2 (23.3 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed


  1. HEAT preserves, 2/3 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 20 minutes.

  2. BEAT remaining 2/3 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.

  3. PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.

Source: Belgian Cream Puffs with Chocolate Cherry Sauce

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