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
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.