26 Jul Chocolate Profiteroles
- Nonstick baking sheet
- 4 ounces Chocolate chips
- 1/2 stick unsalted butter
- 2 large eggs
- 1/2 all-purpose flour
- 2 tbs sugar
- 1 tbs Cocoa powder
- 1/2 water
- Vanilla ice cream * to make it a little healthier, use a non-dairy or yogurt ice cream, I usedÂ Stonyfield Organic Vanilla non-fat yogurt
- 1/2 hot water
- 4 ounces of semisweet chocolate chips
Preheat oven to 400.
In a small bowl, mix the flour and cocoa powder together.
In a heavy, medium saucepan over high heat, add the water, butter, sugar, and salt. Bring to a boil, stirring constantly until the butter melts. Reduce heat to low. Stir in the flour mixture until the paste is smooth and forms a ball (about 1 minute).
Transfer the dough to a large bowl. Using an electric mixer, beat in the eggs one at a time until combined. Using a small ice cream spoon, drop rounds of dough 1 inch apart on your nonstick baking sheet. Bake for about 15 minutes, or until puffed. Remove from the oven and let cool.
With a sharp knife, cut each puff in half crosswise. Place a small scoop of ice cream in each bottom half. Top with the other halves.
Stir hot water and chocolate chips together until chocolate is melted and perfectly smooth.
Place your Profiteroles on a plate. Pour your chocolate sauce over them and…Â Enjoy!!