Low Sodium Chocolate-Covered Cream Puffs
Indulge guilt-free with these Low Sodium Chocolate-Covered Cream Puffs—a delightful twist on the classic dessert that’s perfect for those watching their sodium intake. Light and airy choux pastry shells are filled with a luscious whipped cream flavored with vanilla and just a hint of sweetness. To top it all off, each puff is dipped in a smooth, rich coating of low-sodium semisweet chocolate for the ultimate decadent finish. In just under an hour, you’ll have a batch of 12 stunning cream puffs that are as beautiful as they are delicious. Whether you’re serving them as a show-stopping dessert for a gathering or treating yourself to a decadent snack, these cream puffs strike a perfect balance between indulgence and mindful eating.
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Ingredients
- 1 cup Water
- 0.5 cup Unsalted butter
- 1 cup All-purpose flour
- 4 units Large eggs
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 4 ounces Low-sodium semisweet chocolate, coarsely chopped
- 2 tablespoons Unsalted butter (for chocolate)
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine 1 cup of water and 1/2 cup of unsalted butter. Bring to a boil, stirring until the butter is melted.
Step 3
Remove from heat and immediately add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Step 4
Transfer the dough to a large mixing bowl. Allow it to cool for about 5 minutes.
Step 5
Add the eggs one at a time, beating well with an electric mixer after each addition, until smooth and glossy.
Step 6
Using a spoon or piping bag, drop or pipe tablespoon-sized balls onto the prepared baking sheet, spaced about 2 inches apart.
Step 7
Bake in the preheated oven for 20-25 minutes until puffed and golden brown. Transfer to a wire rack to cool completely.
Step 8
For the filling, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
Step 9
Once the puffs are cool, use a sharp knife to make a small hole at the bottom of each puff. Fill a piping bag with the whipped cream and pipe it into each puff.
Step 10
To prepare the chocolate topping, melt 4 ounces of low-sodium semisweet chocolate and 2 tablespoons of unsalted butter in a heatproof bowl over a pan of simmering water, stirring until smooth.
Step 11
Dip the top of each filled puff into the melted chocolate, and place back on the cooling rack to set.
Step 12
Serve once the chocolate sets or store in the refrigerator in an airtight container for up to 24 hours.
Nutrition Facts
| Serving size | (1017.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2809.6 |
| Total Fat 209.0g | 0% |
| Saturated Fat 117.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1170.9mg | 0% |
| Sodium 399.3mg | 0% |
| Total Carbohydrate 184.0g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 72.2g | |
| Protein 45.1g | 0% |
| Vitamin D 174.2IU | 0% |
| Calcium 242.6mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 1039.5mg | 0% |
Source of Calories