I plan on making a croquembouche for a Christmas party in a few weeks. I have made cream puffs successfully so I am confident that will be fine. I would like to use a chocolate sauce as the mortar, does anyone have a good recipe that would give me the right consistency? Also I was curious, when guests are eating the croquembouche is there any difficulty removing the individual cream puffs? I'd hate for my guests to rip off half a cream puff and have the pastry cream get messy. Any advice is always appreciated!