Sunday, January 15, 2012

Chocolate Profiteroles

Michelle enjoys choosing our Sunday desserts.  That way she gets what she wants!  This recipe came from a recent Good Housekeeping magazine article.  Since I already had some Hot Fudge Sauce in the refrigerator, we just used that (and so I haven't included their chocolate sauce recipe).  Also, we didn't have chocolate ice cream, but Moose Tracks worked just as well.
Chocolate Profiteroles (or Cream Puffs)

1 cup cold water
6 tablespoons butter or margarine
1 teaspoon sugar
1 cup flour
1/4 cup unsweetened cocoa powder
4 eggs

Combine water, butter and sugar.  Heat on medium until just boiling.  Remove from heat.  Add flour and cocoa, stirring vigorously until ball forms.  Add eggs, one at a time, beating well after each addition, until batter is smooth.

Drop batter by rounded tablespoons, 2 inches apart, onto parchment-lined cookie sheets.  Bake at 400° for about 35 minutes (note: we thought that was too long - it made the puffs too crunchy).  Turn off oven and remove pans.  Make a 1/2" slit on side of each puff with a sharp knife.  (Be careful!  They're hot!)  Return to oven; let stand 10 minutes.  Remove from oven and cool on wire racks.

To serve, cut puffs in half with a serrated knife.  Place small scoops of ice cream on bottoms; replace tops.  Drizzle with warm chocolate sauce.

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