These miniature mocha mousse éclairs are two – bite cream puff shells filled with an easy blender mousse that’s flavored with coffee and chocolate. Just a lovely little bite of sweet after a huge Christmas feast.


  • ½ cup Water 125mL
  • ¼ cup Butter 50mL
  • ½ cup All – purpose Flour 125mL
  • 2 Eggs 2


  • 1 cup Semisweet Chocolate Chips 250mL
  • 1/3 cup very hot strong Coffee 75mL
  • 4 Eggs, separated 4
  • 2 Tbsp Coffee – flavored Liqueur 25mL


  • Icing sugar or melted chocolate chips



In small heavy saucepan, combine water and butter; bring to full boil. Add flour, all at once, stirring vigorously until mixture forms a ball that comes away from sides of pan. Remove from heat. Add eggs, one at a time, beating vigorously after each addition with wooden spoon or electric mixer until mixture is smooth and glossy. Turn dough into pastry bag fitted with ½ – inch (1 cm) plain tip. On greased baking sheet, pipe éclairs in finger shapes about 2 – ½ inches (7 cm) long. Allow enough room between each to double in size during baking. (To make tiny cream puff instead of éclairs, pipe or drop from spoon into 1 – inch/2.5 cm mounds.) Bake in 425 degrees Fahrenheit (220 degrees Celsius) oven for 10 minutes; reduce heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake 10 to 15 minutes longer or until golden brown. Remove to racks to cool completely.


In blender or food processor, combine chocolate and hot coffee; blend about 30 seconds until melted and smooth. Add egg yolks and liqueur; blend at high speed for 30 seconds. Beat egg whites until stiff but not dry. Thoroughly fold in chocolate mixture. Chill for about 30 minutes or until firm enough to fill éclairs.

To Assemble:

Split éclairs in half lengthwise. Remove any moist bits inside. Fill with mocha mousse (easiest with a pastry bag). Éclairs stay crisp if filled not more than 1 hour before serving; to save time, you can fill your pastry bag with mousse and leave it in the refrigerator to fill éclairs at the last minute. Dust tops of filled éclairs with icing sugar or drizzle with a little melted chocolate. Chill. Makes about 20 éclairs.

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