CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE
Categories Mixer Chocolate Dessert Bake Freeze/Chill Kid-Friendly Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 profiteroles, serving 4
Number Of Ingredients 14
Steps:
- Make the profiteroles:
- Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
- Make the chocolate sauce:
- In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
- With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.
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Ayanda Nobantu
[email protected]These were amazing! I will definitely be making them again.
Hammad Khanzada
[email protected]I would definitely recommend this recipe to anyone who loves chocolate and profiteroles.
Kyo Stone
[email protected]These were delicious! The profiteroles were light and airy, and the coffee ice cream and chocolate sauce were the perfect complements.
Xuseen Xasan
[email protected]I made these for a special occasion and they were a huge hit. Everyone loved them!
Charles Kakeeto
[email protected]These were easy to make and they turned out great! I will definitely be making them again.
lu gonz√°lez
[email protected]These were a bit too rich for my taste, but they were still very good. I would recommend them to anyone who loves chocolate desserts.
Binay Thakur
[email protected]I'm not a big fan of chocolate, but these profiteroles were amazing. The coffee ice cream and chocolate sauce were the perfect balance.
kajju maideen
[email protected]These were a lot of work to make, but they were worth it. They were so delicious and everyone at my party raved about them.
Nuru Namono
[email protected]I made these for my kids and they loved them! They said they were the best profiteroles they'd ever had.
Sharuk Islam
[email protected]The profiteroles were a bit too sweet for my taste, but the coffee ice cream and chocolate sauce were excellent.
Richards Blessing
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely recommend it to anyone who loves chocolate and profiteroles.
Abraham Belsty
[email protected]These chocolate profiteroles were a hit at my dinner party! The coffee ice cream and bittersweet chocolate sauce were the perfect complements to the light and airy pastry.