Cream Puffs Filled with Chocolate Souffle

YOU CAN USE a cream puff as a container in which to bake any soufflé. In this recipe, I use my basic chocolate mousse recipe and treat it like a soufflé (which is also how I make my Chocolate Soufflé with Grand Marnier). Once the cream puffs are filled with the mousse mixture, they can be frozen and baked several days later. Since the puffs are small, they do not need to be thawed first. The filled choux soufflés can be eaten hot or cold—unbake