Talk about a special summer dessert! This Heavenly Ice Creme Puff Fondue is sure to please anyone with a sweet tooth.
The recipe comes from the Cross Country Cookery cookbook.
To serve, heat the chocolate fondue sauce slowly in fondue pot. Arrange frozen filled puffs on plate, five to a serving.
Each guest spears puff into sauce and swirls to coat.
If you wish, provide small bowls of flaked coconut, chopped pecans, and sprinkles for dipping.
Makes 6 servings.
To prepare this dessert, you will make the cream puffs, stuff the cream puffs with ice cream, then make the fondue.
Heavenly Ice Cream Puff Fondue
- 1 cup water
- 1/2 cup oleo or butter
- 1/2 teaspoon salt
- 1 cup all purpose flour sifted
- 4 eggs
Chocolate Fondue Sauce
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce package semisweet chocolate chips
- 1 7 ounce jar marshmallow cream
- 1/2 cup milk
- 1 teaspoon vanilla
Heavenly Cream Puff Fondue
- 30 miniature cream puffs
- 1 pint burgundy cherry ice cream
- 1 pint chocolate mint ice cream
- 1 pint jaimoca ice cream
- 2 cups chocolate fondue sauce
Make the cream puffs
Slowly bring water, butter, and salt to a boil in medium saucepan. Turn heat on low.
Stir in flour all at once. Beat until mixture leaves sides of pan and forms small compact ball. Remove from heat.
Add eggs, one at a time, beating after each addition.
Drop dough by slightly rounded teaspoonsful, about the size of a quarter, 2" apart onto ungreased baking sheet.
Bake in a preheated 375 oven 25-30 min or until puffed and golden.
Cool away from draft. Makes 60-70 puffs. You will need 30 for this recipe.
Build the cream puffs
Cut tops off puffs. Pull out dough to form shell.
Fill and mound six puffs, using melon ball cutter with one flavor of ice cream.
Press tops into ice cream. Freeze.
Repeat with other flavors. Continue until all are filled and frozen.
Place in freezer bag and store until needed.
Make the Chocolate Fondue Sauce
Combine ingredients in fondue pot or saucepan. Heat over medium heat, stirring until mixture is smooth and warmed thoroughly.
- May use 1 cup miniature marshamallows for the marshmallow cream.
- Chocolate Fondue Sauce can be made ahead and reheated. Add a little more milk if sauce becomes too thick. Makes 4 cups sauce.