Plain Chocolate Profiteroles

Chocolate Profiteroles Recipe

Plain Chocolate Profiteroles

Cook Time 25 mins
Course Dessert
Servings 5 -6


  • 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


  • Firstly preheat oven to 200C / 400C / gas 6.
  • Place the margarine or butter into a saucepan with the 200ml of cold water and bring to the boil.
  • 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.
  • Cover 3 baking trays with parchment paper.
  • Using a medium nozzle, pipe walnut-sized balls on to the trays until all the mixture is used up.
  • 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.
  • 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.
  • 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.