Minty Chocolate Cream Puffs

Directions

1. Pour cream into a small saucepan. Place coffee on a double thickness of cheesecloth. Gather corners of cloth to enclose; tie securely with string. Add to cream. Warm mixture over medium-low heat (do not boil), about 5 minutes. Remove from the heat. Leaving coffee in cheesecloth bag, transfer cream and coffee to a large mixing bowl. Cover and refrigerate 8 hours or overnight.
2. Preheat oven to 400°. In a small saucepan, bring water, butter and salt to a rolling boil. Combine flour, cocoa and sugar; add flour mixture all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
3. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
4. Drop dough by tablespoonfuls 1 in. apart onto parchment-lined baking sheets or pipe dough using a 1/2-inch round pastry tip. Bake until puffed and very firm, 30-35 minutes. Pierce side of each puff with tip of a knife. Cool on a wire rack. Split puffs open. Pull out and discard soft dough from inside tops and bottoms.
5. Remove and discard coffee from cream. Beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. If desired, beat in food coloring. Fill cream puffs with whipped cream just before serving; replace tops.