• 12servings
  • 105minutes
  • 401calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, P
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh raspberries

  2. 2 tablespoons sugar

  3. 1/4 teaspoon cornstarch

  4. Dash salt

  5. 2 tablespoons red currant jelly

  6. PASTRY:

  7. 3/4 cup water

  8. 6 tablespoons butter, cubed

  9. 1/2 teaspoon salt

  10. 3/4 cup all-purpose flour

  11. 3 eggs

  12. FILLING:

  13. 2 cups heavy whipping cream

  14. 1/2 cup plus 3 tablespoons hot fudge ice cream topping, warmed, divided

  15. 1/2 cup confectioners' sugar

  16. 1 teaspoon vanilla extract

  17. 1/2 cup miniature semisweet chocolate chips

  18. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Chocolate-Raspberry Cream Puff Ring Recipe photo by Taste of Home Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled.

  2. Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside.

  3. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

  4. Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 minutes or until golden brown.

  5. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Place ring bottom on a serving plate.

  6. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans.

  7. Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving. Yield: 12 servings.


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