Cream Puffs with Mexican Kahlúa Chocolate Sauce

Makes 18 cream puffs

Ingredients:

• 1 box Omaha Steaks Cream Puffs (#1528)
• 1 Recipe Mexican Kahlúa Chocolate Sauce (recipe below)

Procedure:

1. Remove cream puffs from freezer and place on serving platter.
2. Prepare Mexican Kahlúa Chocolate Sauce. Pour into a squirt bottle while sauce is still warm.
3. Drizzle sauce over cream puffs as desired. (Drizzle with a spoon if don't have a squirt bottle.)
4. If serving cream puffs on day of preparation, let stand for 1½ hours at room temperature to thaw.
5. If serving next day, place platter of cream puffs in refrigerator overnight.

Mexican Chocolate Sauce
Makes about a half cup

• ½ cup Semi Sweet Chocolate Chips or Chunks
• ¼ cup Heavy Cream
• ¼ tsp Cinnamon
• 1 Tbsp Kaluha

Procedure:

1. Slowly bring cream to a boil. Turn off heat and stir in chocolate. Let sit until chocolate has melted. Add Kahlúa and cinnamon. Stir until smooth.