for 24 pieces

Choux pastry

1 ½ dl	water
40 g	butter
1 tbsp	sugar
1 pinch	salt
90 g	white flour
3	eggs, beaten

Chocolate cream

4 dl	full cream
4 tbsp	cocoa powder
50 g	dark chocolate, very finely chopped

Chocolate sauce

1 dl	full cream
120 g	dark chocolate, finely chopped

How it's done

Choux pastry

Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually stir in the eggs; the dough should be soft but not runny. Transfer the choux to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe approx. 24 walnut-sized blobs onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C (fan). Do not open the oven during baking! Then switch the oven off and leave the profiteroles to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, leave to cool on a rack.

Chocolate cream

Using the whisk on a mixer, beat the cream and cocoa powder until stiff. Fold in the chocolate. Transfer the cream to a piping bag with a smooth nozzle (approx. 6 mm in diameter). Using a wooden skewer, make a small hole in the base of each profiterole. Fill the profiteroles with the chocolate cream.

Chocolate sauce

Heat the cream in a pan. Remove the pan from the heat, add the chocolate, melt, stir until smooth. Dip the profiteroles in the chocolate sauce, allow the excess to drip off, place on the rack, chill for approx. 15 mins. Drizzle the remainder of the chocolate sauce over the top when serving.

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