Chocolate Profiteroles

By mamacasma

Delicate, bite-sized chocolate pastries stuffed with ice cream and a luscious homemade chocolate sauce make a divine treat for any special occasion.

Ingredients

• 1 cup cold water
• 7 Tablespoons butter or margarine, softened
• 2/3 cup sugar
• 1 teaspoon sugar
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 4 large eggs
• 4 ounces unsweetened chocolate, chopped
• 3/4 cup heavy cream
• 2 Tablespoons light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Ice cream, for serving

Details

Servings 28
Preparation time 35mins
Cooking time 65mins

Preparation

Step 1

1. Preheat oven to 400 degrees F. Line 2 cookie sheets with parchment paper.
2. In 4-quart saucepan, combine water, 6 tablespoons butter, and 1 teaspoon sugar. Heat on medium until just boiling. Remove from heat. Add flour and cocoa, stirring vigorously until ball forms. Add eggs, 1 at a time, beating well after each addition, until batter is smooth.
3. Drop batter by rounded tablespoons, 2 inches apart, onto prepared sheets. Bake 35 minutes, rotating sheets halfway through. Turn off oven and remove sheets. With knife, make 1/2-inch slit on side of each puff. Return sheets to oven; let stand 10 minutes. Remove from oven. Cool puffs on sheets on wire racks.
4. In 2-quart saucepan combine chocolate, cream, corn syrup, salt, and remaining 2/3 cup sugar. Heat to simmering on medium, stirring. Reduce heat to medium-low. Cook 3 to 6 minutes or until thick, stirring. Stir in vanilla and remaining butter until smooth. Keep warm on low.
5. Cut puffs in half with serrated knife. Place small scoops of ice cream on bottoms; replace tops. Serve with warm chocolate sauce. (To make ahead, transfer cooled puffs to airtight container and freeze up to 1 month. Reheat in 350 degree F oven 5 to 10 minutes; cool before filling with ice cream. Transfer chocolate sauce to airtight container. Refrigerate up to 5 days. Reheat on low, stirring constantly.)