Minty Chocolate Cream Puffs

Directions

1. 1

   Pour cream into a small saucepan. Place coffee on a double thickness of cheesecloth. Gather corners of cloth to enclose; tie securely with string. Add to cream. Warm mixture over medium-low heat (do not boil), about 5 minutes. Remove from the heat. Leaving coffee in cheesecloth bag, transfer cream and coffee to a large mixing bowl. Cover and refrigerate 8 hours or overnight.
2. 2

   Preheat oven to 400°. In a small saucepan, bring water, butter and salt to a rolling boil. Combine flour, cocoa and sugar; add flour mixture all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
3. 3

   Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
4. 4

   Drop dough by tablespoonfuls 1 in. apart onto parchment-lined baking sheets or pipe dough using a 1/2-inch round pastry tip. Bake until puffed and very firm, 30-35 minutes. Pierce side of each puff with tip of a knife. Cool on a wire rack. Split puffs open. Pull out and discard soft dough from inside tops and bottoms.
5. 5

   Remove and discard coffee from cream. Beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. If desired, beat in food coloring. Fill cream puffs with whipped cream just before serving; replace tops.