Profiteroles With Ice Cream And Chocolate Sauce

By á-174942

Ingredients

• CHOCOLATE SAUCE:
• 6 ounces bittersweet chocolate chopped
• 1/3 cup light corn syrup
• 1/3 cup half and half or milk
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• PROFITEROLES AND ICE CREAM:
• 40 small Choux (see recipe)
• 1 quart Classic Vanilla Bean Ice Cream (see recipe) (or coffee or toasted almond ice cream)

Preparation

Step 1

To make the chocolate sauce, in the top pan of a double boiler, combine the chocolate and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and heat, stirring often, until the chocolate melts. Add the half-and-half, butter and vanilla and stir until blended.

To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of ice cream. Arrange 3 or 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.

This recipe yields 10 to 13 servings.