Serves: 5
Total Calories: 271
Yield: 10 - 12 puffs
Boil together flour, water, and butter. Remove from fire and beat in melted chocolate and eggs, one at a time. Bake in a gun pan (muffin tins), lightly greased, filled half full. Bake in hot oven (400°) until done in peaks, about 30 minutes.
Allow to cool, then cut off top of each cake and put in a teaspoon of strawberry preserves or fresh berries. Heap with sweetened whipped cream. (I have no record of what happened to the tops, but I am positive they were not thrown out.)
This Harvey House Chocolate Puffs recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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