Profiteroles in Hot Chocolate
Profiteroles in Hot Chocolate
Serves: to serve 6
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 mins
ingredients
FOR THE CHOUX PASTRY
¼ pint - water
2 oz - butter
2½ oz - plain flour (all purpose flour)
- salt
2 - eggs
FOR THE FILLING
8 fl oz - double cream (heavy cream)
FOR THE CHOCOLATE SAUCE
8 oz - dark chocolate (70% cocoa)
3 tablespoons - water
¼ pint - water
2 oz - butter
2½ oz - plain flour (all purpose flour)
- salt
2 - eggs
FOR THE FILLING
8 fl oz - double cream (heavy cream)
FOR THE CHOCOLATE SAUCE
8 oz - dark chocolate (70% cocoa)
3 tablespoons - water
directions
- Put the water and butter in a pan and bring to the boil. Remove from the heat and add the flour and a pinch of salt, then beat until the paste is smooth and forms a ball. Allow to cool slightly. Gently beat the eggs then gradually add them to the pan, beating all the while, to form a smooth, shiny paste.
- Spoon this mix into a piping bag fitted with a 1" (2.5cm) plain nozzle and pipe small mounds of the mixture onto greased baking sheets. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes until risen and golden.
- Transfer to a wire cooling rack, allow to cool, then split each one and fill with the double cream (heavy cream), lightly whipped.
- Gently melt the chocolate and water in a pan (if it's too thick, add a little more water). Arrange the profiteroles on a dish and spoon over the chocolate (or, alternatively, dip the profiteroles into the melted chocolate). Place the remaining chocolate in a sauce boat so people can help themselves. Serve immediately.