Profiteroles with Ice Cream and Chocolate Sauce
This elegant dessert is easy to assemble in stages. Bake the small puffs in advance, then fill them with ice cream at the last minute. Or fill them, arrange them in a single layer on a serving plate, slip the plate into a zippered plastic bag or wrap with plastic wrap, and freeze for up to 2 weeks. When ready to serve, thaw briefly if frozen and top with the warm chocolate sauce.
For the chocolate sauce:
- 6 oz. bittersweet chocolate, chopped, or
semisweet chocolate chips
- 1/3 cup light corn syrup
- 1/3 cup half-and-half or milk
- 1 Tbs. unsalted butter
- 1 tsp. vanilla extract
- 40 small choux, cooled (see related
recipe at left)
- 1 quart vanilla bean, coffee or toasted almond
ice cream (see related recipe at left)
To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of ice cream. Arrange 3 or 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.