Double Chocolate Puffs - butter

Method

• To make the chocolate mousse, gently heat chocolate and 1/3 cup cream over low heat, stirring, until smooth. Let cool for 5 mins then stir in egg yolk. Beat remaining cream to soft peaks then fold in. Beat egg white to soft peaks. Add sugar and beat until sugar dissolves. Fold into chocolate mousse, cover and chill overnight.
• Preheat oven to 425°F. Grease 2 baking trays.
• To make the choux paste, bring butter, sugar and 1/2 cup water to a boil. Add flour and cocoa powder. Beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer to a mixing bowl and beat in 2 eggs, 1 at a time. Whisk remaining egg with a fork. Beat enough whisked egg into pastry until it becomes smooth and glossy but still holds its shape.
• Drop rounded tablespoons of pastry, about 2 inches apart, on prepared trays. Bake for 10 mins. Reduce heat to 350°F and bake for 15 mins. Using a serrated knife, split puffs in 1/2 and remove any soft centers. Return to trays and bake for 5 mins, or until dry. Let cool on trays.
• Whip cream to firm peaks.
• Transfer chocolate mousse to a piping bag fitted with a 2/3 inch star nozzle. Pipe into choux bases. Top with whipped cream then choux tops. Dust with cocoa powder to serve.