Chocolate Cream Puffs with Strawberry Truffle Filling

This recipe by Joni Hilton of Sacramento, California was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest. Follow this link for more information on the festival and more great strawberry recipes!

Makes 2 dozen puffs

Puffs 1 cup butter 2 cups boiling water 2 cups flour 1/3 cup unsweetened cocoa 2 T sugar 1/2 tsp. salt 8 eggs Filling 2 cups semi-sweet chocolate chips 1 cup strawberry jam 2 - 8 oz. pacakages cream cheese 1 - 8 oz. carton frozen whipped topping whole fresh strawberries for garnish

Grease a baking sheet and pre-heat oven to 400°F. In a medium saucepan, melt butter in the boiling water. Add flour, cocoa, sugar and salt while stirring vigorously. Cook until mixture forms a ball that won't separate. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth. Drop about 1/4 cup batter for each puff on a greased baking sheet. Space puffs about 3 inches apart. Bake for 25-30 minutes. Meanwhile, melt choclate chips in top of a double boiler. In a separate bowl, beat cream cheese and jam until smooth. Beat in melted chocolate then stir in whipped topping. When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely. Fill with cream cheese mixture and garnish with fresh strawberries.