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.
Prep Time
20 minutes
Cook Time
5 minutes
Servings
10
Ingredients
For the chocolate sauce:
6 oz. bittersweet chocolate, chopped, or semisweet chocolate chips
1 quart vanilla bean, coffee or toasted almond ice cream
Directions
To make the chocolate sauce, in the top pan of a double boiler, combine the chocolate and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and heat, stirring often, until the chocolate melts. Add the half-and-half, butter and vanilla and stir until blended.
To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of ice cream. Arrange 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.
Adapted from
Williams-Sonoma,
Essentials of Baking,
by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas
(Oxmoor House, 2003).
Rated 5 out of
5 by
Marcela from
Decadent dessert!This is a delicious dessert, especially when made with really good quality vanilla bean ice cream. The profiteroles are easier to make than I expected!