Double Chocolate Eclairs Recipe

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, bring water and butter to a boil. Add flour, cocoa powder, and salt. Stir vigorously until mixture forms a smooth ball and pulls away from the sides of the pan.

Remove from heat and let it cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long eclairs onto the prepared baking sheet, leaving space between each eclair.

Bake for 20-25 minutes until golden brown and puffed. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 5 minutes to dry out the centers.

In a separate bowl, whip the heavy cream, granulated sugar, cocoa powder, and vanilla extract until stiff peaks form.

Cut the cooled eclairs in half lengthwise and fill with the chocolate whipped cream using a piping bag or spoon.

Melt the chocolate chips in the microwave or using a double boiler. Drizzle the melted chocolate over the filled eclairs.

Dust with powdered sugar and serve immediately.