Profiteroles with Ice Cream & Chocolate Sauce Recipe

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. | rasamalaysia.com

Chocolate Sauce Recipe Source: The Sophisticated Gourmet

Course Dessert
Cuisine French
Keyword Profiteroles with Ice Cream & Chocolate Sauce
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8

Ingredients

  • Choux pastry (please refer to my choux pastry recipe )
  • Ice Cream
  • Chocolate Sauce
  • Ground Peanuts
  • Raspberries or cherries/blueberries/blackberries, for topping

Chocolate Sauce Recipe[Makes about 1 cup (236 ml)]

  • 3.5 oz dark chocolate with 70% cocoa content, finely chopped (100 g)
  • 2 tablespoons unsweetened cocoa powder (natural or dutch-processed) (15 g)
  • 1/3 cup golden syrup (Lyle’s brand)  or light corn syrup or light agave nectar (116 g)
  • 1/3 cup heavy (double) cream (75 g)
  • 1/3 cup confectioner’s powdered sugar (30 g)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of fine grain sea salt

Instructions

  1. 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.

Chocolate Sauce Recipe

  1. 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.
  2. With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner’s sugar, vanilla, and pinch of salt.
  3. 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.

Recipe Notes

  1. I cut the quantity of my choux pastry recipe into half and made eight (8) choux pastry.
  2. For profiteroles, make sure you make bigger choux pastry (big enough to hold one scoop of ice cream). When piping the choux pastry dough, please pipe more dough to make the choux pastry bigger.