Creamy Chocolate Filled Cream Puffs
2 cups milk
1 package (4-serving size) chocolate instant pudding and pie filling mix
1/2 cup frozen whipped topping, thawed
1/2 cup (1 stick) unsalted butter
1 cup self-rising flour (or use regular flour plus 11/2 tsp. baking powder and 1/2 tsp. salt)
4 large eggs
2 Tbsp. unsalted butter
2 Tbsp. unsweetened cocoa powder
1/4 cup heavy whipping cream
1 cup confectioners’ sugar
1 tsp. vanilla extract
Prepare chocolate filling: Pour milk in medium bowl. Add dry pudding mix and beat with wire whisk 2 minutes until blended. Gently fold in whipped topping. Cover and refrigerate until ready to use. Preheat oven to 375ºF. Grease a large baking sheet and set aside.
Prepare cream puffs: Melt 1 stick butter in a saucepan over medium heat by pouring 1 cup boiling water over it. Bring to a boil, remove from heat and stir in flour all at once, mixing quickly (the mixture will form a ball). Let stand a couple of minutes to cool.
Add the eggs to the flour mixture, one at a time, mixing well with a whisk or a fork after each addition. Drop large heaping tablespoons onto prepared baking sheet, forming 12 mounds. Bake 45 minutes, or until golden. Let cool on wire rack.
Meanwhile, prepare glaze: Melt 2 Tbsp. butter in a saucepan over medium heat. Whisk in cocoa and cream; heat, but do not boil. Remove from heat, and whisk in confectioners’ sugar and vanilla extract until smooth.
Cut off the top quarter of each puff. Fill with a dollop of prepared chocolate filling and replace top. Drizzle with glaze. Refrigerate until ready to serve.