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40 mins
Profiteroles in Hot Chocolate Recipe

Profiteroles in Hot Chocolate

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

If you're a fan of hot chocolate sauce, Profiteroles in Hot Chocolate are a great dessert. Alternatively, you might want to try Profiteroles au Caramel. Either way, they just melt in the mouth!

      Preparation Time: 20 Minutes

      Cooking Time: 20 Minutes

Ingredients for Profiteroles in Hot Chocolate

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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

 

How to Cook Profiteroles in Hot Chocolate

  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.

 
Graham GRAHAM'S HOT TIP:
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!
 
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Reviews of Profiteroles in Hot Chocolate

Rating 5 out of 5 - Many cooks will make this recipe again January 23 2014
Phenomenal recipe. Chocolate sauce was to die for, and the profiteroles were lovely and light. If you don't have a pastry bag, you can also spoon the pastry on with a teaspoon, although the pastry bag is slightly better/easier to do. Excellent work.
(1 review)
 

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