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Chouquettes with a Chocolate Heart

Chouquettes are light, little choux buns with some pearl sugar for crunch. These, which have a chocolate heart in the centre are stunning and the perfect treat to accompany coffee.

Around 25-30 small Chouquette

15-30 minutes

Lindt DESSERT Premium Dark




  • 80g Water
  • 80g Milk 
  • 3g Caster sugar
  • 3g Salt
  • 75g Butter, unsalted 
  • 90g Plain flour
  • ~165g Egg (from around 3 eggs) 


To top Chouquettes 

Little Pearl sugar

Small squares of Lindt DESSERT Premium Dark   (Piece cut into 4)   




For the sauce

  • 150g Cream
  • 30g Sugar syrup 1:1 
  • 180g Lindt DESSERT Premium Dark, chopped   

A piece of our favourite Excellence Chocolate makes for a delicious filling as well. Maybe Chilli, or Mint…


  • 1


    • Water, milk, sugar, salt, butter and into a saucepan and bring to the boil.

  • 2


    • All the flour at once and using a wooden spoon, beat until well combined. 

      Continue to cook until mixture forms a ball and comes away from the sides.

  • 3


    • Into a bowl of your electric mixer and at low speed, mix until cool. About 3- 4 minutes.

      Cooling the mixture will prevent the eggs from curdling. 

  • 4

    Little by little

    • Add the egg. (You might not need all of it as it will depend on the mixture)

      Test by running your finger through the mixture.

      The consistency is perfect if it stays apart at first and then the mixture runs together slowly. 

      (It needs to hold its shape but falls off the beater)

  • 5


    • The oven to 230°C.

  • 6

    Place batter into piping bag

    • And pipe a small dollop onto a baking paper lined tray.

      Top each dollop with a small piece of chocolate.

  • 7


    • A 20 cent piece sized choux directly on top of the chocolate, ensuring it is encased.

      Lightly brush each choux with a little leftover egg. Top each choux with a few pieces of pearl sugar. 

  • 8


    • A few drops of water onto the tray which will create some steam when baking.

  • 9


    • For around 15-20 minutes or until chouquettes are puffed and golden brown.

  • 10

    Be careful

    • Not to open the oven door before they are golden brown as otherwise they can collapse.

  • 11


    • Temperature to 190°C for approximately 5 minutes to dry slightly in the centre. (if you prefer them crispier, just dry them a little longer to taste), 

      Take out of the oven and allow to cool slightly. 

      Delicious served slightly warm.

  • 12

    For the sauce

    • Combine the cream and sugar syrup and bring to the boil.

      Mix in the chopped chocolate and mix using a barmix until smooth. 


DESSERT Premium Dark

DESSERT Premium Dark

Enrich your chocolate creations with the Lindt Dessert Premium Dark Cooking Chocolate. A perfectly balanced dark chocolate for all your recipe needs.