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

Directions

  1. 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.
  2. 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.
  3. Transfer to a wire cooling rack, allow to cool, then split each one and fill with the double cream (heavy cream), lightly whipped.
  4. 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.