COMBINE the chocolate, butter, cream and honey in a saucepan and stir over a medium heat until the chocolate and butter have melted. Cool
Filling
Ingredients
12 large (or 24 small) choux puffs
125g PHILADELPHIA Block Cream Cheese, softened
1/4 cup caster sugar
1/2 cup thickened cream, whipped
Serving Suggestion: Raspberries
Method
USE a 1cm plain tip piping nozzle to carefully make a small hole in the base of each choux puff
BEAT the PHILLY and sugar with an electric mixer until smooth. Stir through half the cream to lighten the mixture, then gently fold through the remaining cream until just combined.
Transfer mixture to a piping bag with a 1cm plain tip and pipe into choux puffs
PLACE the filled puffs on serving plates with raspberries then drizzle with the Chocolate Honey Glaze. Serve immediately
Tips & Hints
Want these done and dusted? They may be filled and refrigerated up to 2 hours ahead.
