Low Sodium Chocolate-Covered Cream Puffs
Indulge in guilt-free decadence with these Low Sodium Chocolate-Covered Cream Puffs—an irresistible treat that's as elegant as it is heart-healthy. Crafted with golden, airy pastry shells and filled with lightly sweetened whipped cream, these puffs are the perfect balance of richness and delicacy. Topped with a silky layer of low-sodium semisweet chocolate, they offer all the indulgence without excess sodium. Whether you're hosting a gathering or treating yourself to a dessert that dazzles, the recipe combines simplicity with sophistication, featuring easy-to-follow techniques like choux pastry preparation and chocolate melting. Ready in under an hour, these cream puffs are not only delicious but also a thoughtful option for health-conscious dessert enthusiasts.
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
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.
Transfer the dough to a large mixing bowl. Allow it to cool for about 5 minutes.
Add the eggs one at a time, beating well with an electric mixer after each addition, until smooth and glossy.
Using a spoon or piping bag, drop or pipe tablespoon-sized balls onto the prepared baking sheet, spaced about 2 inches apart.
Bake in the preheated oven for 20-25 minutes until puffed and golden brown. Transfer to a wire rack to cool completely.
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.
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.
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.
Dip the top of each filled puff into the melted chocolate, and place back on the cooling rack to set.
Serve once the chocolate sets or store in the refrigerator in an airtight container for up to 24 hours.
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 72.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 243 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
