Profiteroles in Hot Chocolate
Ready in 40 minsPreparation Time
20 MinutesCooking Time
20 MinutesIngredients for Profiteroles in Hot Chocolate
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
To serve 6:
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
How to Cook Profiteroles in Hot Chocolate
- 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.
If you want to add an extra dimension to this recipe, finely grate (shred) the zest of an orange and add it to the double cream (heavy cream) filling. You can add a teaspoon of Cointreau too, if you want to be totally decadent!