One of my very favorite chocolate indulgences. I had to send these out of
my
house or I would have eaten them all! Check out the photo at
www.rockrecipes.blogspot.com
Chocolate Mousse Eclairs
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Bring water, butter and salt to a boil over medium heat. Add flour This
will form a dough pretty quickly but continue to cook it for 3-4 minutes
over medium low flame. If you don't cook it enough at this stage, then
your shells will not puff up enough. Remove from heat and let cool almost
down to room temp. Add eggs one at a time, stirring well until completely
incorporated after each egg. Chill. When chilled, use a piping bag to pipe
eclairs about 6 inches long and about 1 1/2 inches in diameter on a
lightly greased parchment lined baking sheet. You should get 10-12 eclairs
from this recipe. Bake in a preheated 375 degree F oven for about 35-45
minutes or longer depending upon your oven. You want to bake these until
medium dark brown all over and well dried out in the center. Your eclair
shells should not collapse when removed from the oven. Cool completely
before filling with chocolate mousse.
Chocolate Mousse Filling
1 cup semisweet chocolate chips
1 oz water
2 tablespoons butter (no subs)
3 egg yolks
3 tablespoons sugar
1 cup whipping cream
Whip your cream to soft peaks and chill in refrigerator. Melt chocolate
with butter on low heat, stirring until smooth. Cool for 15 minutes. In
double boiler, whisk yolks, sugar and water. Cook and stir over boiling
water until mixture reaches 170 degrees F. Remove from heat and whisk in
the chocolate mixture. Place saucepan in a bowl of ice water and stir
constantly until chocolate cools to about room temperature. Fold in
whipped cream.
Ganache Topping
3 Tbsp whipping cream
1/2 cup semi sweet chocolate chips
Heat whipping cream in a small saucepan and add the chocolate chips,
stirring until melted and smooth. Use a spoon handle to poke holes in
both ends of the eclair shells and move the handle around gently inside
the shell to break up any walls that may have occurred while baking. This
will make the shells much easier to fill. Using a piping bag with a large
round or star tip, fill the eclairs with the chocolate mousse, filling
half of the eclair from each end. You can pipe the ganache topping onto
the eclairs or just spread it on with a small spatula. Chill until
serving.
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