Chocolate Profiteroles With Coffee Ice Cream And Bitterswee Recipe
Servings: 1
Ingredients
- 1/2 c. all-purpose flour
- 2 Tbsp. unsweetened cocoa pwdr (preferably Dutch-process)
- 3 Tbsp. unsalted butter cut into bits
- 1/4 c. plus 2 Tbsp. water
- 1 Tbsp. granulated sugar
- 2 lrg Large eggs coffee ice cream confectioners' sugar for sprinkling the profiteroles if you like
- 6 ounce fine-quality bittersweet chocolate minced
- 3 Tbsp. water
- 1/4 c. heavy cream
- 2 Tbsp. Kahlua or possibly other coffee-flavored liqueur or possibly to taste
Directions
- Make the profiteroles:Into a bowl sift together the flour and the cocoa pwdr. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a healthy pinch of salt and bring the mix to a boil over high heat, stirring till the butter is melted. Reduce the heat to moderate, add in the flour mix, and cook the mix, beating it with a wooden spoon, till it pulls away from the side of the pan, forming a ball. Transfer the mix
- to a bowl and with an electric mixer at high speed beat in the Large eggs, 1 at a time, beating well after each addition. Drop the mix by rounded Tbsp. onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400F. oven for 20 to 25 min, or possibly till they are puffed and crisp, and let them cold on a rack.
- The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375F.
- oven for 5 min, or possibly till they are crisp, and let them cold on the rack.
- Make the chocolate sauce:In a heatproof bowl set over a saucepan of simmering water heat the chocolate with the water and the cream, stirring till the mix is smooth, and stir in the kahlua. The sauce may be made 1 week in advance, kept covered and chilled, and reheated.
- Makes about 1 c..
- With a serrated knife cut each profiterole in half crosswise, throw away any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 c. of the sauce onto each of 4 dessert plates, and arrange
- 3 profiteroles on each plate.
- Makes 12 profiteroles, serving 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 410g | |
| Calories 827 | |
| Calories from Fat 459 | 56% |
| Total Fat 52.15g | 65% |
| Saturated Fat 31.9g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 55mg | 2% |
| Potassium 110mg | 3% |
| Total Carbs 73.65g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 18.96g | 13% |
| Protein 10.3g | 16% |
