Chocolate Cream Puffs with Strawberry Truffle Filling

When was the last time you had an indulgent, messy cream puff?  Too long, right?  Time to be a kid again, and take a bite of something jazzed up with chocolate and strawberries! 

This creation of mine was a finalist a few years ago, in the California Strawberry Festival's Berry Off cooking contest.  Cream puffs are super easy to make, so dive in and impress your family and guests!  (This makes 24; cut it in half for a smaller crowd.)

Puffs:
2 Cup boiling water
1 Cup butter
2 Cups flour
1/3 Cup unsweetened cocoa
2 Tbsp. sugar
1/2 tsp. salt
8 eggs

Filling:
2 Cups semi-sweet chocolate chips
2 (8 oz.) pkgs. cream cheese, softened
1 Cup strawberry jam
1 (8 oz.) carton whipped topping (or use real whipped cream)
Powdered sugar, if desired, for dusting
Whole, fresh strawberries, for garnish

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. In a medium sauce pan, melt butter in boiling water.  Add flour, cocoa, sugar, and salt.  Stir vigorously until it forms a ball.  Remove from heat and cool for 10 minutes.  Beat in eggs, one at a time, beating until smooth after each one.  Drop 1/4 cup of batter for each puff onto greased baking sheet.  Space about 3 inches apart.  Bake for 25-30 minutes.
2. Meanwhile, melt chocolate chips in top of a double boiler (or microwave them 30 seconds at a time and then stir until melted).  In a large bowl beat cream cheese and jam until smooth.  Beat in melted chocolate, then stir in whipped topping.
3. When puffs are removed from oven, cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely.  Fill with cream cheese mixture, dust with powdered sugar, and garnish with fresh strawberries. (Or drizzle them with melted chocolate, or dip them in chocolate icing!)