Profiteroles with Ice Cream and Chocolate Sauce
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Prep Time: 20 minutes
Cook Time: 5 minutes
This elegant dessert is easy to assemble in stages. Bake the small puffs in advance, then fill them with ice cream at the last minute. Or fill them, arrange them in a single layer on a serving plate, slip the plate into a zippered plastic bag or wrap with plastic wrap, and freeze for up to 2 weeks. When ready to serve, thaw briefly if frozen and top with the warm chocolate sauce.
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For the chocolate sauce:
- 6 oz. bittersweet chocolate, chopped, or
semisweet chocolate chips
- 1/3 cup light corn syrup
- 1/3 cup half-and-half or milk
- 1 Tbs. unsalted butter
- 1 tsp. vanilla extract
- 40 small choux, cooled
- 1 quart vanilla bean, coffee or toasted almond ice cream
- Choux >
- Classic Vanilla Bean Ice Cream >
Directions: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 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.
Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).