Chocolate Profiteroles

Ingredients (for 12 to 15 profiteroles)

For the choux pastry:

125 ml water

125 ml milk

100 g butter

1 pinch of salt

1 tbsp sugar

150 g flour

4 eggs

For the filling:

500 ml vanilla ice cream (or coffee, chocolate, etc.)

For the hot chocolate sauce:

200 g dark chocolate (baking chocolate, 60-70%)

200 ml heavy cream

30 g butter

Preparation

1. Choux pastry:

In a saucepan, heat the water, milk, butter, salt, and sugar.

When the mixture boils, remove from the heat, add the flour all at once, and mix vigorously.

Return to low heat for 1-2 minutes to dry out the dough.

Remove from heat and add the eggs one at a time, mixing well after each addition.

Pipe small mounds onto a baking sheet using a piping bag.

Bake at 180°C (350°F) for 25 to 30 minutes, or until golden brown.

Let them cool completely before filling.

2. Hot Chocolate Sauce:

Heat the cream in a saucepan.

Remove from heat and add the chopped chocolate. Let it melt for 1 minute, then stir until smooth.

Add the butter for shine and stir.

3. Assembly:

Carefully slice the profiteroles in half or make a small hole in the bottom of each one.

Fill them with scoops of ice cream (or pipe the ice cream if it's softened).

Arrange 3 profiteroles on each plate.

Drizzle with hot chocolate sauce just before serving.

Tips:

You can prepare them in advance and freeze the unfilled cream puffs.

For a touch of crunch, add toasted slivered almonds or chopped hazelnuts to the hot chocolate.