Moreish Mocha Profiteroles Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a saucepan, combine water, butter, cocoa powder, granulated sugar, and instant coffee granules. Bring to a boil, stirring constantly until the butter is melted.

Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for 5 minutes. Add the eggs one at a time, beating well after each addition until smooth and shiny.

Transfer the mixture to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheet.

Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15 minutes, or until golden brown and puffed.

Remove from the oven and let cool completely on a wire rack.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chocolate chips.

Cut open the profiteroles and fill them with the mocha cream filling.

Serve immediately and enjoy!