So, admittedly, I am not the best recipe follower. I can admit when I have problems. This morning I promised my "I gave up sweets for lent" host a chocolatey, gooey treat but when I went to make the recipe this morning realized a) I forgot to get the main ingredient (peanut butter) AND I neglected to read the part that said the dough must be chilled for two hours AT LEAST. OOps.

What I did have was leftover ingredients from my cheese puffs from friday and a bunch of other standard pantry baking ingredients and so I thought WHY NOT? And switched out all the cheese for cocoa and brown sugar.

(adapted from this cheese puff recipe from the Kitchn)

What You Need

1 cup whole milk
1/2 cup vegetable oil
2 cups (10 ounces) tapioca flour or sour cassava flour
2 eggs
1tsp vanilla
1 1/2 cups brown sugar
1/4 cup cocoa powder 
2-quart saucepan
Long-handled spoon
Standing mixer with paddle attachment (or mixing bowl and elbow grease)


Preheat the oven to 450°F. Line a baking pan with parchment and set aside.
1. Boil the Milk and Oil: Combine the milk and oil in the saucepan, and let it boil until you see big bubbles coming through the milk.
2. Add the Tapioca Flour: Add all of the tapioca flour to your mixing bowl, then stir in the milk/oil mixture until you have a gelatinous dough that's still a little grainy.  
3. Cool the Dough: Using a paddle attachment lightly whip the dough until it smooths out and is cool to the touch (this is important so you don't scramble the eggs!
4. Beat in the Eggs: Whisk the eggs together in a small bowl. Add the vanilla and mix well.  With the mixer on medium, beat the eggs into the dough in two additions. It may take a while so be patient! 
5. Beat in the Chocolate & Sugar: With the mixer on medium, add the sugar then beat until it's fully absorbed into the dough. Scrape down the sides. Then add the cocoa powder. The resulting dough will be very sticky, stretchy, and soft with a consistency like chocolate pudding and silly putty had a love child. 
6. Portion the Puffs: Using an ice cream scoop put mounds  of dough onto the parchment-lined baking sheet. **Dip your scoop in water to prevent sticking.** 
7. Bake the Puffs: Put the puffs  into the oven and then  immediately turn down the heat to 350°F. Bake for 15-25 minutes, until they have a smooth, hard exterior. Cool briefly and eat!  
P.S. According to the Kitchn, leftover puffs can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven, but I have never had any last long enough to test this theory.