in the meantime, you can start to beat the heavy cream(use the wisk leg) and add confectioners sugar once the heavy cream gets bubbly
beat it at medium speed until it gets like this:
then fold in a bunch of cool whip:
put the cream filling in the fridge and let it set. the cream puffs should prb be done by this time..u can take them out an dlet them cool off while you make the chocolate sauce:
melt heavy cream, 4 oz semisweet choc and butter in a pan
-fil cream puffs, either by cutting them in half and filling it, then replacing teh top. or you can make a little hole on the side of ecah cream puff and use a pastry bag with a star nozzle to fill them i used a pastry bag, they look prettier that way.)
sprinkle with some confectioners sugar
pour chocolate sauce over the cream puffs
refrigerate to let it set
all done
