Profiterole with Ice Cream – With the end of summer just around the corner, I decided to make profiteroles with ice cream and topped with chocolate sauce and some ground peanuts. Such combinations will please everyone, even the picky eaters and toddlers, I promise.
Chocolate Sauce Recipe Source: The Sophisticated Gourmet
Slice the choux pastry into half using a sharp knife. Scoop a scoop of ice cream and put between the choux pastry. Drizzle the chocolate sauce generously on top, and top with ground peanuts. Add some raspberries before serving.
Place the chopped dark chocolate and cocoa powder in a heatproof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted.
With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner’s sugar, vanilla, and pinch of salt.
Transfer to a glass jar or heatproof container with a lid, and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days. Re-warm before serving.