Profiteroles With Ice Cream And Chocolate Sauce
Indulge in a delightful dessert experience with these delectable chocolate puffs. Crisp choux pastries filled with a scoop of creamy ice cream, drizzled with a luscious chocolate sauce that melts in your mouth. This dessert is a perfect treat for any occasion, guaranteed to satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
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