RECIPE: HOT CHOCOLATE CREAM PUFFS

WHITE CHOCOLATE CREAM:

Add chopped white chocolate to a small bowl. In a small pot set over medium heat, bring 1⁄2 cup of cream to a rapid simmer. Pour cream over chocolate so it is completely covered and let stand until chocolate has melted, about 2 minutes. Stir with a spatula until mixture is smooth. Let cool completely, about 10 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, whip remaining 11⁄2 cups of cream on medium speed until soft peaks form, 3 to 4 minutes. With the motor still running, slowly stream in cooled chocolate mixture and continue to whip until fully combined. Transfer to a bowl and cover surface with plastic wrap. Refrigerate until completely chilled and set, preferably overnight.

LINDOR TRUFFLE MOUSSE:

Add quartered LINDOR Truffles to same small bowl. In same small pot set over medium heat, bring 1 cup cream to a rapid simmer. Pour cream over chocolate so it is completely covered and let stand until chocolate has melted, about 2 minutes. Stir with a spatula until mixture is smooth. Let cool completely, about 20 minutes.

In the same bowl of a stand mixer fitted with the whisk attachment, whip remaining 11⁄2 cups of cream on medium speed until soft peaks form, 3 to 4 minutes. With the motor still running, slowly stream in cooled chocolate mixture and continue to whip until fully combined. Transfer to a bowl and cover surface with plastic wrap. Refrigerate until completely chilled and set, preferably overnight.

CHOUX PASTE:

Arrange racks in centre and bottom third of oven. Preheat to 450°F (230°C). Line 2 baking sheets with parchment.

Combine water with butter, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil, ensuring all of the butter has melted. Add flour at once. Cook, stirring constantly with a wooden spoon, until mixture forms a smooth ball and pulls away from the sides of the pan, leaving only a film behind, 2 to 3 minutes. Remove from heat and let cool, 5 minutes. Add eggs, one at a time, beating with same wooden spoon until mixture is completely dough should be shiny and thick. Using an extra small ice cream scoop (about 1 tbsp in size), scoop dough onto prepared baking sheets, about 2 inches (5 cm) apart. You should have 15 scoops per sheet. Dip fingertips in water and smooth any ridged peaks, if needed.

Bake in the centre and bottom third of oven for 10 minutes. Without opening the oven door, reduce heat to 350°F (175°C) and continue baking until lightly golden, 15 more minutes. Transfer to a rack; let cool completely, 20 minutes.

Using a wooden skewer, pierce a hole in the bottom side of each cream puff to fit the size of a small rounded piping tip. Transfer white chocolate cream and the Lindor Truffle mousse to separate piping bags fitted with the same sized small rounded tips. With the cream puffs facing upside-down, pipe white chocolate cream through the holes so it fills the top third of the puffs. Using the Lindor Truffle mousse, pipe through the same holes until the puffs are filled completely. Scrape off any excess from the outside of the puff, if needed. Arrange right side up on 2 baking sheets and chill while making meringue.

MERINGUE:

In the clean bowl of a stand mixer fitted with the whisk attachment, whip egg whites on medium-high speed until white and foamy, 2 to 3 minutes. With the motor running, very slowly pour in granulated sugar and continue whisking until stiff peaks form, 2 to 3 minutes. Reduce speed to low and add icing sugar until combined. Increase speed to medium-high and continue whisking until stiff, 2 more minutes.

Dip the top of each cream puff into the meringue, so the top half is fully covered and a peak forms on top. Arrange on same baking sheets. Using a kitchen torch, quickly toast the meringue so it is golden brown. Chill until ready to serve.