INGREDIENTS

INSTRUCTIONS

Make the puffs:  Preheat the oven to 375 degrees.  In a sifter combine
the flour and cocoa powder. Sift onto a large  piece of waxed paper and
set aside until needed.  Heat the water, 4 tablespoons butter, and 1
tablespoon sugar in a  3-quart saucepan over medium-high heat. When
hot, stir to dissolve  the sugar. Bring to a boil. Remove from the heat
and add the sifted  dry ingredients. Use a wooden spoon to stir until
the mixture comes  together in a ball-like shape (it should be a bit
like putty at this  point). Add the eggs, one at a time, stirring
energetically and  thoroughly incorporating each egg before adding
another. Divide the  dough in level tablespoons (approximately 1/2
ounce per puff) onto 2  nonstick baking sheets, 12 evenly spaced
portions per sheet. Place  the baking sheets on the top and center
racks of the preheated oven  and bake for 20 minutes, rotating the
sheets from top to center  halfway through the baking time (at that
time also turn each sheet  180 degrees). Remove the puffs from the oven
and cool to room  temperature.  Make the Chocolate Caramel Ganache:
Place the chopped semisweet and unsweetened chocolate in a 4-quart
bowl and set aside.  Heat the heavy cream and 2 tablespoons butter in a
1 1/2 quart  saucepan over medium heat. Bring to a simmer, then lower
the heat to  keep the cream hot, but not simmering until needed.
Combine 1/2 cup sugar and the lemon juice in a 3-quart saucepan. Stir
with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar for 7 to 8 minutes over medium-high heat,
stirring constantly with a whisk to break up any lumps (the sugar  will
first turn clear as it liquefies, then light brown as it  caramelizes).
Remove the saucepan from the heat. Carefully pour about  1/3 of the hot
cream into the caramelized sugar. Use a whisk to stir  the caramel
until it stops bubbling. Add the remaining cream and stir  until
smooth. Immediately pour the hot caramel over the chopped  chocolate
and allow to stand for 5 minutes before stirring with a  whisk until
very smooth. Refrigerate the ganache until just slightly  firm but not
hard (if the ganache is too firm, it will be difficult  to pipe).
Using a sharp paring knife, cut each puff in half horizontally.
Transfer the chilled ganache to a pastry bag fitted with a large star
tip. Pipe about 1 heaping tablespoon (approximately 1 ounce) of
ganache onto the bottom half of each puff, then place the top half of
the puff onto each portion of ganache. Serve immediately, or store in
a tightly sealed plastic container at room temperature for 12 to 24
hours.  Yield: 2 dozen 1 1/2 -inch puffs  Notes: Recipe courtesy of
Marcel Desaulniers, "Death by Chocolate" and  "Death by Chocolate
Cookies"  Recipe by: Cooking Live Show #CL9064  Posted to MC-Recipe
Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Mar 7,
1998

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Nutrition (calculated from recipe ingredients)
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Calories: 4128
Calories From Fat: 2376
Total Fat: 279.1g
Cholesterol: 986.8mg
Sodium: 388.9mg
Potassium: 1543mg
Carbohydrates: 435.8g
Fiber: 37.6g
Sugar: 165.5g
Protein: 56g