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Mocha Mint Chocolate Cream Puffs

I hope you've been enjoying Spring Sweets Week as much as I have.  I'm constantly amazed by the awesome, creative recipes my fellow bloggers come up with! For me, some ideas pop straight into my head right away, and this dessert was one of those.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of my recipes. All opinions are mine alone.

We are big lovers of all things choux: eclairs, cream puffs, profiteroles. Door County Coffee & Tea Co. sent us an absolutely amazing selection of coffees to use in our recipes, and since coffee and chocolate are such a great pairing, I decided I wanted to make a chocolate choux.

When it came time to choose the coffee that I wanted to infuse into the whipped cream, I kept going back to the Mocha Mint. Chocolate + Mint is one of the all time great flavor combos, IMHO.  I tinted the Mocha Mint whipped cream green to give it a bit more of a spring-like appearance and to give people a little hint about the mint flavor as well. 

These may be one of my favorite desserts, like EVER.  So much so that had to make a second batch two days later, because the first one went too fast! Thank you so much to Door County Coffee & Tea Co. for sponsoring #SpringSweetsWeek!  Be sure to go and check out all the other amazing recipes being shared this week!

Other recipes featuring Door County Coffee you may enjoy:
Old Fashioned Doughnuts
Cranberry Apple Quick Bread with Coffee Glaze

Mocha Mint Chocolate Cream Puffs

Mocha Mint Chocolate Cream Puffs
Author: Jolene's Recipe Journal


For the Chocolate Choux:
  • 1c water
  • 1/2c butter
  • 1/t salt
  • 1T granulated sugar
  • 1/4c cocoa powder
  • 1c all purpose flour
  • 4 large eggs
For the Mocha Mint Whipped Cream:
  • 1 pint heavy whipping cream
  • 4 Tablespoons Door County Coffee Mocha Mint Coffee
  • 1/4c powdered sugar


  1. Heat oven to 350. Line baking sheets with parchment paper. Set up a pastry bag with a 1/2" tip.
  2. Combine water, butter and salt in a medium saucepan. Bring the mixture to a simmer, making sure that the butter melts completely. Add in granulated sugar and cocoa powder, making sure they dissolve completely.
  3. Add in flour, mixing and stirring with a wooden spoon for about 1 to 2 minutes. The dough should pull off the sides of the saucepan and form a ball. Remove the pan from the heat and let cool, 20 to 30 mins or until it's lukewarm.
  4. Place dough in the bowl of a stand mixer. Add eggs, one at a time, beating thoroughly between each addition. Transfer mixture into the piping bag. Pipe onto prepared sheets.
  5. Bake for 425 for 10 minutes, reduce the oven temperature and bake 30 to 40 minutes more. Remove from oven and pierce with a skewer to let the steam escape. Let cool completely.
For the Mocha Mint Whipped Cream:
  1. Place the bowl and beater of your stand mixer into the freezer.
  2. Heat cream in a small saucepan, but don't let it boil. Place coffee in a piece of cheesecloth and secure to close. Let coffee steep in cream for an hour, pour into a glass bowl or measuring cup and refrigerate until very cold.
  3. Beat cream and powdered sugar on low speed for 30 seconds to incorporate, and then on high until desired consistency. Load mixture into a pastry bag with a star tip.
To assemble:
  1. Slice cream puffs in half. Pipe in whipped cream. Serve immediately or store in the refrigerator.
cream puffs, choux, coffee whipped cream


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Wednesday #SpringSweetsWeek Recipes

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


I never think to make cream puffs and my husband love them. Perhaps during our mandated time in I will make up this great sounding recipe. Thanks for sharing.
Lisa said…
I haven't made cream puffs in's time!! I love the mint filling!
Hezzi-D said…
I've never made cream puffs before but I love that pop of green in there!
Megan Marlowe said…
What a fabulous idea! I love cream puffs but never thought to make them chocolate and fill them with mint (my favorite combo!)
I love the pop of green! So pretty. Chocolate and mint are the best combo!
Cindy Kerschner said…
Different coffee combos would create new flavors. What a fun way to switch it up!
Unknown said…
Jolene, these sound so yummy! I love chocolate and mint...B.O.B. Bob does not, which means more for me!!!
Audrey said…
You make these sound so easy. I actually feel brave enough to try them. And my crew love anything chocolate mint.
I love chocolate and mint together and these look delicious! I've never made my own cream puffs as I've always found it a little intimidating, but should give it a try!
Karen said…
I love that you make cream puffs with chocolate! These are on my bucket list!
Chris said…
How ambitious! I've yet to try cream puffs. You're inspiring me to try them.

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