RECIPE: HOT CHOCOLATE CREAM PUFFS

Ingredients

• WHITE CHOCOLATE CREAM:
• 1 bar (100 g) Lindt Swiss Classic white chocolate, finely chopped
• 2 cups (500 mL) 35% cream, divided
• LINDOR TRUFFLE MOUSSE:
• 24 (300 g) LINDOR Milk Chocolate Truffles, quartered
• 2 1/2 cups (625 mL) 35% cream, divided
• CHOUX PASTE:
• 1 cup (250 mL) water
• 1/2 cup (125 mL) unsalted butter
• 1/4 tsp (1 mL) granulated sugar
• 1 cup (250 mL) all-purpose flour
• 4 EGGS
• MERINGUE:
• 4 egg whites
• 1/2 cup (125 mL) granulated sugar
• 1/2 cup (125 mL) icing sugar
• YOU'LL ALSO NEED:
• A hand or stand mixer with whisk attachment
• wooden skewer or chopstick
• 2 piping bags with small round piping tips
• kitchen torch