Belgian Cream Puffs with Chocolate Cherry Sauce

Prep Time 20 min
Cook Time 10 Min
Servings 6
Difficulty Easy


  • 1 cup Smucker's® Natural Tart Cherry Fruit Spread
  • 1 cup heavy cream, divided
  • Generous dash Salt
  • 1/4 cup miniature semi-sweet chocolate chips
  • 1/8 teaspoon almond extract
  • 3 tablespoons Powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 (13.2 oz.) container frozen mini Belgian Cream Puffs (30 ct.) thawed
  • 6 Maraschino cherries


  • Step 1

    HEAT fruit spread, 1/3 cup cream and salt in small saucepan over medium heat, stirring occasionally, until mixture comes to a boil. Remove from heat. Add chocolate chips and almond extract. Let stand 1 minute. Stir until chocolate is melted and sauce is evenly blended.

  • Step 2

    BEAT remaining 2/3 cup cream, powdered sugar and vanilla in medium bowl with mixer on high speed until soft peaks form.

  • Step 3

    DIVIDE cream puffs into 6 dessert dishes. Spoon warm sauce over cream puffs. Dollop with whipped cream. Top with a cherry, if desired. Serve immediately.