Additional Ingredients

500 ml	Double Cream
2 tbsp	Royal Icing Sugar (Silver Spoon)
225 grams	Plain Chocolate
15 grams	Butter
2 tbsp	Water

How to make Chocolate profiteroles

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1. Pre heat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease 2 baking sheets
2. Place the butter and water in a medium saucepan over a low heat until the butter has melted, then bring to the boil.
3. Add all the flour in one go, and beat well with a wooden spoon until the mixture forms a soft ball and the mixture leaves the sides of the pan clean. Remove from the heat and allow it to cool for 10 minutes.
4. Beat the eggs together with a fork, then very gradually beat the egg a little at a time into the choux pastry mixture. At first it will look scrambled, but the more you beat it the smoother it will become. When ready the mixture will be smooth, shiny and hold it’s shape and be a thick dropping consistency.
5. Place the mixture in a large piping bag fitted with a large plain nozzle.
6. Pipe small rounds about the size of a whole walnut on baking trays. Bake for 15-20 minutes until golden brown and risen. Remove from the oven then using the point of a sharp knife, make a hole in each one for the steam to escape. Return the buns to the oven for a further 4-5 minute to dry out. Allow to cool
7. Whip the cream with the icing sugar until it just holds its shape, then pipe into the choux buns ( or cut them in half and spoon the cream in)
8. To make the chocolate sauce, melt the chocolate, water and butter together in a small bowl over a pan of gently simmering water. Stir until smooth then pour over the profiteroles just before serving

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