Dark chocolate is the perfect counter point to cream custard.

Dark Chocolate, icing sugar and whipping cream
Rich dark chocolate, icing sugar and whipping cream make up this rich chocolate icing. It’s the perfect counter to the custard and whipped cream filling in the cream puff.


  • small pot
  • medium sized metal bowl
  • spatula


  • 100 gram dark chocolate 70% dark
  • 2-4 tablespoons of icing sugar
  • 3 tablespoons of whipping cream


Put 3 inches of water in a small sauce pan and put metal bowl on top.

Put the chocolate in the bowl and turn the heat to medium.

When the chocolate has melted, transfer to a small metal bowl.

Spoon in icing sugar. Mix with a spatula, pushing the icing sugar around and smoothing it out so there are no lumps.

Add whipping cream until fully combined. If you want it a bit thicker/thinner adjust whipping cream or icing sugar accordingly.

Set aside and cover the tops of your cream puffs before serving.