Low Sodium Chocolate Cream Puff
Indulge in the decadence of these Low Sodium Chocolate Cream Puffs, a guilt-free twist on a classic pastry dessert. Perfect for those watching their sodium intake, this recipe features light and airy choux pastry filled with a luscious dark chocolate whipped cream. By using unsalted butter and rich dark chocolate (70% cocoa or higher), this dessert achieves a balance of flavor and texture without relying on added salt. With just 20 minutes of prep time, the recipe is surprisingly simple yet impressively elegant, making it an ideal choice for parties or special occasions. Serve these golden, puffed delights dusted with powdered sugar for a touch of sweetness and a bakery-worthy presentation. Whether you're treating yourself or entertaining guests, these cream puffs are a show-stopping low-sodium dessert option!
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Recipe Information
Ingredients
- 240 ml Water
- 85 g Unsalted butter
- 125 g All-purpose flour
- 4 large Eggs
- 100 g Dark chocolate (70% cocoa or higher)
- 240 ml Heavy cream
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the water and unsalted butter. Heat until the butter is melted and the mixture begins to boil.
Reduce the heat to low, and add the 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, about 2 minutes.
Transfer the dough into a large mixing bowl and let it cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
Spoon or pipe the dough onto the prepared baking sheet, making 12 evenly spaced mounds.
Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until the puffs are golden brown and firm.
Remove from the oven and cool on a wire rack.
For the chocolate filling, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring frequently until smooth.
In a mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold the melted chocolate into the whipped cream until fully combined.
To assemble the cream puffs, once they are completely cooled, cut them in half horizontally.
Pipe or spoon the chocolate cream filling into the bottom halves and top with the other halves.
Dust with powdered sugar if desired, and serve immediately.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 33.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 235 mg | 18% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1152 mg | 25% | |
*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.
