Plain Chocolate Profiteroles

Chocolate Profiteroles Recipe

Plain Chocolate Profiteroles

  • Small piping bag or similar required
  • 75 g (3 oz) margarine or butter
  • 200 ml (7fl oz) cold water
  • 100 g (4oz) plain flour
  • 3 eggs (lightly beaten)
  • 300 ml (10fl oz) double cream

For the Sauce:

  • 50 g (2oz) caster sugar
  • 175 g (6oz) plain chocolate
  • 200 ml (7fl oz) cold water
  • 1 teaspoon butter
  1. Firstly preheat oven to 200C / 400C / gas 6.
  2. Place the margarine or butter into a saucepan with the 200ml of cold water and bring to the boil.
  3. Remove the saucepan from the heat and tip in all of the plain flour immediately, beat thoroughly with a wooden spoon until the mixture is nice and smooth. Gradually beat in the eggs.
  4. Cover 3 baking trays with parchment paper.
  5. Using a medium nozzle, pipe walnut-sized balls on to the trays until all the mixture is used up.
  6. Bake in the oven on the middle shelf for 25-30 minutes until crisp. Make a slit in the side of each profiterole to release the steam. Then leave to cool on a wire rack.
  7. To make the chocolate sauce, put the sugar, chocolate and water into a saucepan, heat gently stirring until all ingredients are dissolved. Bring to the boil then simmer for around 10 – 15 minutes until a thick pouring consistency. Stir in the butter, remove from heat and leave to cool.
  8. Whip the double cream until stiff and fill profiteroles either with a piping bag or a small spoon. Arrange the profiteroles on a serving dish and drizzle over half of the sauce. Serve the remaining sauce separately for those who wish to have more.
Dessert