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Profiteroles With a Hot Chocolate Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I was surprised to find how simple these are to make. They do require a bit of arm work, but that's the worst of it. Quite an impressive sweet.

I was surprised to find how simple these are to make. They do require a bit of arm work, but that's the worst of it. Quite an impressive sweet.

Ingredients

Serves: 8

Metric Cups

For the Profiteroles

  • 75 grams unsalted butter (cubed)
  • 175 millilitres water
  • ½ teaspoon salt
  • 100 grams plain flour
  • 4 eggs

For the Hot Chocolate Sauce

  • 200 grams dark chocolate (roughly chopped)
  • 125 millilitres double cream
  • 20 millilitres chocolate liqueur (or coffee liqueur)

For the Centre

  • 150 millilitres cream (whipped)

For the Profiteroles

  • 3 ounces unsalted butter (cubed)
  • 6⅛ fluid ounce water
  • ½ teaspoon salt
  • 4 ounces all-purpose flour
  • 4 eggs

For the Hot Chocolate Sauce

  • 7 ounces bittersweet chocolate (roughly chopped)
  • 4⅖ fluid ounce heavy cream
  • ⅔ fluid ounce chocolate liqueur (or coffee liqueur)

For the Centre

  • 5¼ fluid ounce cream (whipped)

Method

Profiteroles With a Hot Chocolate Sauce is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200°C.
  • Into a medium bowl sift the flour. Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted. Bring to the boil and remove from the heat.
  • Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. Continue to beat until the mixture comes away form the sides of the saucepan.
  • Return pan to a very low heat and beat for further 30 seconds to dry out the dough.
  • Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 - 35 x 2.5cm mounds spaced apart to allow room for spreading.
  • Bake for 20 - 30 mins or until lightly golden. Transfer to a wire rack to cool.
  • In small saucepan gradually heat the chocolate and double cream over a low heat stirring constantly.
  • Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each*.
  • Serve drizzled with the chocolate sauce. *You could just cut them in half and plop the filling in, which may be easier, if you don't have a piping bag (words of experience here:)).
  • Preheat the oven to 200°C.
  • Into a medium bowl sift the flour. Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted. Bring to the boil and remove from the heat.
  • Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. Continue to beat until the mixture comes away form the sides of the saucepan.
  • Return pan to a very low heat and beat for further 30 seconds to dry out the dough.
  • Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 - 35 x 2.5cm mounds spaced apart to allow room for spreading.
  • Bake for 20 - 30 mins or until lightly golden. Transfer to a wire rack to cool.
  • In small saucepan gradually heat the chocolate and heavy cream over a low heat stirring constantly.
  • Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each*.
  • Serve drizzled with the chocolate sauce. *You could just cut them in half and plop the filling in, which may be easier, if you don't have a piping bag (words of experience here:)).
  • Tell us what you think

    What 2 Others have said

    • I have just made this recipe. For the ingredients I got about 16-17 nice sized plump gems. The recipe is a doddle. So easy to use. Tip. I mixed Greek O% fat Greek yogurt with the cream to give a tartness. Lovely . I'll use this again for sure.

      Posted by Real food Ireland on 1st August 2015
    • I made this recipe with a group of 4 disabled adults today. Everyone thought we were mad trying a recipe with so many components but it worked perfectly and they all made their own batch. We had 2 hours and it was a bit like the bake off where they finish everything just in time! I did use baking parchment on the trays. No soggy bottoms and no sticking. Great recipe.

      Posted by Suedick on 9th January 2015
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