3 MUSKETEERS ® Mint Chocolate Cream Puffs

Photo: 3 MUSKETEERS ® Mint Chocolate Cream Puffs Recipe Prepare cream puffs:

Bring water, butter and salt to a boil in a medium saucepan. Cook until the butter is melted. Remove from heat and add the flour all at once, stirring until it forms a ball and comes away from the sides of the pan.

Add eggs , one at a time, and stir well after each addition. After adding the last egg, the dough should look shiny and elastic.

Spoon mixture into pastry bag fitted with a large plain tip. Pipe eight 3-inch mounds, 4 on each cookie sheet, about 3 inches apart on parchment-lined cookie sheets.

Bake in a preheated 400 degree oven for 40 to 45 minutes, rotating the pans halfway through. Turn oven off and continue to let cream puffs dry for an additional 10 to 15 minutes.

When ready to serve, cut the cream puffs horizontally in half and fill.

Prepare filling:

Dissolve cornstarch in 1/4 cup milk, set aside. Whisk sugar and egg yolks until they are a light yellow. Whisk in cornstarch mixture.

Bring remaining milk to a boil. Remove from heat and gradually whisk hot milk into egg yolk mixture.

Return this mixture to saucepan , bring to a boil, stirring constantly, and cook until it thickens (about one minute).

Add 2 cups chopped 3 MUSKETEERS ® Mint Minis and stir until candy melts and mixture is smooth.

Cool to room temperature. Then stir chocolate filling until smooth and fold in whipped topping.

Prepare sauce:

Bring cream to a boil. Remove from heat and add 2 cups chopped 3 MUSKETEERS ® Mint Minis.

Cover and let stand for 5 minutes. Stir smooth before serving.

Quick tip: Sauce can be made 2 days in advance. Refrigerate until ready to serve, then warm in microwave for 20 seconds. Spoon sauce over cream puffs or serve over ice cream .

Assemble cream puffs:

Cut cream puffs in half and spoon the filling into the bottom half, placing the top half over the filling. Serve with the warm chocolate sauce, a dollop of whipped cream and a slice of 3 MUSKETEERS ® Mint Minis.