This mouth-watering dessert can be served with either ice cream or whipped cream. Be sure to serve it while the chocolate sauce is warm. The heat from the chocolate sauce, and the coolness of the ice cream are the perfect compliment to each other.
- 10 ounces Semisweet, Dark, or Milk Chocolate (Depending on your preference)
- About 8 tbsp warm water
- 3-4 cups of vanilla ice cream
For the Cream Puffs:
- ¾ cup flour
- ¼ tsp salt
- Pinch of Ground Nutmeg
- ¾ cup water
- 6 tbsp of unsalted butter, cut into 6 pieces
- 3 eggs
Preheat the oven to 400 degrees F, and lightly butter a baking sheet
To make the profiteroles, sift together the flour, salt, and nutmeg.
In a medium saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at one time.
Beat with a spoon for about a minute, until all is blended, and it starts to pull away from the sides.
Set the pan back over low heat and cook the mixture for about 2 minutes, stirring constantly. Remove from heat.
Beat one of the eggs in a small bowl, and set aside.
Add the remaining eggs to the mixture one at a time, making sure that each is blended well. Add the beaten egg that was set aside slowly until the dough is smooth, and shiny. The mixture should pull away and fall slowly when dropped from a spoon.
Using a tablespoon, drop the dough into mounds on the baking sheet. Bake for 25-30 minutes, or until the pastry is well-risen and golden brown. Turn off the oven and leave the puffs to cool with the oven door open.
To make the chocolate sauce:
Put the chocolate and water in a double-boiler, or a bowl placed over a pan of hot water. Let it melt, stirring occasionally. Be careful to not let it burn.
Split the cream puffs in half, place a scoop of ice cream inside, and drizzle your melted chocolate sauce over the top.