Feeling indulgent? Want to spoil yourself? Look no further- These chocolate profiteroles are just the thing!
I tend to have a very limited range of desserts that I make, usually variations of pavlovas and cheesecakes. I decided it was time to be a bit more ambitious and settled on chocolate profiteroles which can be a bit tricky. It’s many, many years since I tackled choux pastry but I was pleasantly surprised that it worked so well.
This is a very easy to make pudding and tastes good. Best of all, it looks really impressive when served to your guests
To make it you will need:
For the Profiteroles
- 100 g butter
- 150 g plain flour
- 250mls water
- 1 tsp caster sugar
- 1/2 tsp salt
- 4 medium eggs
- Carton double cream, whipped
- A bit of extra butter to grease the baking sheets
For the chocolate sauce
- 300 g dark chocolate broken up (the higher the cocoa solids, the better)
- 50 g butter
- 3 tsp runny honey
- 3 tbsp double cream
- Preheat the oven to 200C
- Grease two baking sheets and line with greaseproof paper.
- Melt the butter in a pan and add the water
- Bring to a simmer and remove from the heat
- Add the flour, sugar, salt and beat into a roux until the mixture starts to form a ball, coming away from the sides of the pan
- Beat in the eggs until the mixture is smooth and shiny
- Place the mixture in a piping bag
- Pipe into ball shapes on the baking sheets
- Bake for about 30-40 minute or until crisped up and golden
- Cool on a baking tray and make sure to split them to let the steam escape
- Make the chocolate sauce by melting the chocolate in a dish over a pan of boiling water
- Add the butter and honey and stir until melted through
- Stir in the cream and set aside
- Fill the profiteroles with whipped cream and pour over the chocolate sauce
Serve and enjoy!
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