This is the quintessential French dessert, the decadent and delicious end to any bistro meal. It's actually very easy to prepare and very light, considering it's basically a cream puff. Just mix the dough, the pate choux, and add your favorite ice cream and chocolate topping.
Ingredients
For dough:
¾ stick unsalted butter, cut into pieces
¾ cup water
¼ teaspoon salt
¾ cup all-purpose flour
3 large eggs
For chocolate sauce:
½ cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Ice cream of your choice
Instructions
Preheat oven to 425 degrees.
Lightly coat a baking sheet with nonstick spray.
For dough:
Bring butter, water, and salt to a boil in a small saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and heat while beating with a wooden spoon, until mixture pulls away from the side of the pan and forms a ball (about 30 seconds).
Transfer mixture to the bowl of an electric mixer and cool slightly for about 2 - 3 minutes. Add eggs one at a time, beating well after each addition. Transfer warm mixture into a pastry bag and pipe about 18 mounds on baking sheet, approximately 1 inch apart.
Bake until puffed and golden brown, about 20 minutes. Turn off the oven.
Prick each profiterole once with a fork to let out the steam, then return to oven to dry, propping the oven door open slightly, for about 10 minutes.
Cool on sheet pan.
For chocolate sauce:
Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
To assemble, halve the profiteroles horizontally, then fill each with a scoop of ice cream. Replace the top and then drizzle generously with warm chocolate sauce.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/02/13/dealing-with-valentines-day/