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Cream Puffs with Mexican Kahlúa Chocolate Sauce


Makes 18 cream puffs

Ingredients:
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.


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