Decadent Chocolate Profiteroles

local_grocery_store Ingredients

• 1 cup Water
• 1/2 cup Unsalted butter, cut into small pieces
• 1 cup All-purpose flour
• 4 Eggs
• 1 cup Heavy cream
• 8 ounces Semi-sweet chocolate, finely chopped
• 1/4 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt

restaurant_menu Method

1. 1.Preheat your oven to 425°F (220°C).
2. 2.In a medium saucepan, bring the water and butter to a boil over medium heat.
3. 3.Reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.Remove from heat and let cool for 5 minutes.
5. 5.Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
6. 6.Line a baking sheet with parchment paper. Using a piping bag or a spoon, drop tablespoon-sized mounds of dough onto the baking sheet.
7. 7.Bake for 20-25 minutes, or until the profiteroles are golden brown and puffed up. Remove from the oven and let cool completely.
8. 8.In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
9. 9.Melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
10. 10.Fold the whipped cream into the melted chocolate until well combined. Stir in the powdered sugar, vanilla extract, and salt.
11. 11.Cut the profiteroles in half horizontally. Fill each bottom half with a spoonful of the chocolate mousse mixture, then replace the top half.
12. 12.Drizzle the profiteroles with any remaining chocolate sauce and dust with powdered sugar.
13. 13.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to let the dough cool slightly before adding the eggs to prevent them from scrambling.
• chevron_rightFor extra flavor, you can add a splash of liqueur, such as Grand Marnier or Kahlua, to the chocolate mousse mixture.
• chevron_rightIf you want a lighter version, you can use whipped coconut cream instead of heavy cream.