Belgian Cream Puffs with Chocolate Cherry Sauce

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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6 maraschino cherries, drained

1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves

1/2 pt. (1 cup) heavy cream, divided

2 oz. bittersweet chocolate

1/8 tsp. almond extract

1/16 tsps. salt

2 tbsps. powdered sugar

1 (13.2 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed


  1. HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
  2. BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
  3. PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.