Chocolate profiteroles with ice cream

Chocolate profiteroles with ice cream

By
From
100 Best Cakes and Desserts
Makes
6
Photographer
Mark Roper

I have a weakness for profiteroles. These little choux puffs can be filled with ice cream, custard or cream. I prefer ice cream, as I love the contrast between the hot chocolate sauce and the cold ice cream.

Ingredients

Quantity Ingredient
60ml cream
200g dark chocolate, chopped
1 quantity Choux pastry, made into small choux puffs
1 litre Vanilla ice cream

Method

  1. Bring the cream to the boil in a small saucepan. Stir in the chocolate over very low heat until it has melted. Keep the sauce warm.
  2. Slice off the top of each choux puff and, using a teaspoon, fill with ice cream. Replace the lid on each choux puff and place in the freezer until they are ready to be served.
  3. Just before serving, spoon the hot chocolate sauce over the profiteroles.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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