Filling
1 cup heavy or whipping cream
1 Tablespoon unsweetened cocoa
1 package (4 servings) chocolate flavor
sugar-free instant pudding and pie filling
1 1/4 cup milk (2% or better is best)

 

Preheat oven to 400°F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils. Remove saucepan from heat. Add flour all at once. With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball. Add eggs, one at a time, beating well with wooden spoon after each addition until batter is smooth and satiny. Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

 

Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs remain in oven 15 minutes.  Cool on wire rack.

 

While cooling, prepare filling. In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside. In a large bowl, prepare pudding as directed on package, using only 1 1/4 cups of milk. Using a rubber spatula, gently fold whipped cream into chocolate pudding.

 

To assemble, carefully slice cream puffs in half.

Remove loose, uncooked batter. Fill puffs with whipped cream mixture and replace puff tops.  Refrigerate until served.