These festive cream puffs are filled with an eggnog cream laced with bits of candied red cherries and sweet chocolate.

Eggnog Cream Puffs

24 small (2 1/2 to 3-inch diameter) cream puff shells, purchased or homemade
1/4 cup cold water
2 packages (2 tablespoons) unflavored gelatin
2 1/2 cups dairy eggnog - divided use
2 tablespoons rum or 1 teaspoon run extract
1 teaspoon vanilla extract
1 cup whipping cream
1/4 cup candied red cherries or dried Door County cherries, finely chopped
6 squares (1 1/3 ounces each) German sweet chocolate, finely chopped

1. Cut off top 1/3 of each cream puff shell and set aside. Discard soft interior.
2. Soften gelatin in gold water.
3. Place 1 cup eggnog in a saucepan, place over low heat and bring to a simmer. Add softened gelatin and stir until dissolved. Remove saucepan from heat; add the remaining 1 1/2 cups eggnog, rum and vanilla. Chill until partially set (consistency of unbeaten egg whites), about 45 minutes.
4. Whip cream until stiff; gently fold into eggnog mixture, adding cherries and chocolate. Chill until mixture mounds when dropped from a spoon, about 30 minutes.
5. Fill cream puff shells with eggnog filling and replace top right before serving. Serve chilled.

Makes 24 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.