If you are looking for the perfect dessert to impress your guests or satisfy your craving for sweetness, these fried puffs filled with ricotta cheese and topped with a luxurious liquid chocolate sauce are the ultimate treat.

This recipe combines the light and airy texture of traditional choux pastry with the rich creaminess of ricotta, all topped with a soft and irresistible drizzle of chocolate.

Whether you are preparing for a holiday gathering, a special occasion, or just a sweet treat at home, this easy fried cream puff recipe is sure to become a favorite.

With simple ingredients and just a few steps, you will get a dessert to rival any pastry!

INGREDIENTS:

For the cream puffs (choux pastry):

⅔ cup water
7 tablespoons butter
1 cup all-purpose flour
3 large eggs
Pinch of salt
1 tablespoon sugar
Vegetable oil for frying

For the ricotta filling:

1 cup ricotta cheese
½ cup powdered sugar
1 teaspoon vanilla extract (optional)
Mini chocolate chips (optional)

For the liquid chocolate sauce:

¾ cup whole milk
½ cup heavy cream
¼ cup sugar
1 ounce dark chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon cornstarch (or all-purpose flour)
Pinch of salt

For decoration:

Powdered sugar (optional)

METHOD:

Preparing the puffs:

Prepare the choux pastry: In a saucepan, bring the water with the butter, sugar and a pinch of salt to a boil.

When the butter is completely melted, remove the saucepan from the heat and add the flour all at once, stirring vigorously with a wooden spoon until you have a firm dough.

Put the pot back on the stove over low heat and continue stirring for 2-3 minutes until the dough pulls away from the sides and forms a ball.

Remove from the heat and allow to cool slightly.

Add the eggs one at a time, mixing well after each addition until the dough is smooth and homogeneous.

Heat the oil in a deep frying pan.

Scoop out small portions of the batter with a spoon or use a piping bag with a smooth nozzle and dip them into the hot oil.

Fry the puffs over medium heat, turning often, until golden brown.

Drain them on paper towels.

2. Preparing the ricotta filling:

In a bowl, mix the ricotta cheese with the powdered sugar and vanilla extract until smooth.

If you like, add dark chocolate chips to make the filling even yummier.

3. Preparing the liquid chocolate cream:

In a bowl, mix the cocoa, cornstarch (or flour) and sugar.
In a saucepan, heat the milk and cream until hot but not boiling.

Pour the hot milk into the bowl with the powders, stirring constantly to avoid lumps.

Return everything to the heat over low heat, stirring constantly until the cream thickens slightly.

It should remain fluid.

Remove from the heat and add the chopped dark chocolate, stirring until completely melted.

If the cream seems too thick, add a little hot milk until the desired liquid consistency is achieved.

4. Filling the cream puffs:
Once the cream puffs have cooled, make a small hole in the base of each one.
Fill them with the ricotta cream using a sac à poche with a thin nozzle.

5. Pour in the chocolate cream:
Arrange the filled cream puffs on a tray.
Using a spoon or small jug, pour the liquid chocolate cream over the puffs, letting it drip generously over the surface.

6. Final decoration:
Sprinkle with powdered sugar, if desired, and serve the cream puffs with the runny chocolate cream.

Tip:
Serve the cream puffs with the chocolate cream while still warm for an enveloping, mouth-watering effect!