Light and delicate choux pastry puffs filled with ice cream and covered with warm chocolate sauce. This dessert presents well with its height. You can also work on your presentation skills when drizzling the chocolate sauce.
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
Ice cream flavor of your choice
1 cup heavy cream
9 oz. semisweet chocolate, chopped
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Bring water to a boil in a saucepan. Stir in butter and salt until butter has melted; reduce heat to low. Vigorously stir in flour until no dry lumps remain and mixture leaves the sides of the pan and begins to form a stiff ball. Take off heat and stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
Bake in preheated oven until pastries have puffed up and turned golden brown (25 to 30 minutes). Remove from baking sheet and cool on a wire rack to room temperature.
Bring 1 cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from heat and stir in chocolate until melted and smooth.
To assemble, slice the puff (not all the way through), and scoop in ice cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce.