Ingredients:
1 Quart Of Tillamook Vanilla Ice Cream
3 Cups Of Hershey's Semi Sweet Dark Chocolate Chips
3/4 Cup Of Fresh Cold Heavy Cream
3 Large Fresh Whole Eggs
1/2 Cup Of Real Unsalted Butter
1 Cup Of White All Purpose Baking Flour
1 Teaspoon Of Baking Powder
1/4 Teaspoon Of Hawaiian Vanilla Extract
1 Cup Of Bottled Water
1 Teaspoon Of White Superfine Sugar
1/4 Teaspoon Of Kosher Salt
Information:
Serving Size 12
289 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
I would like to send out a thank you to Andrea of London Arkansas for allowing us to publish this divine profiteroles with chocolate sauce recipe. To begin first you should take out a heavy saucepan, and then add in the fresh cold heavy cream and one tablespoon of real unsalted butter. Heat these ingredients over medium heat until bubbles form around the edge of the pan, but do not let the heavy cream reach a boil. Next pour in the chocolate chips and vanilla extract, stirring until the chocolate has completely melted, and a rich chocolate sauce begins to form. Place a lid on the saucepan, remove it from the stove, and set it aside. Moving right along, next preheat your oven to 400 degrees Fahrenheit, or 204 degrees Celsius. Next take out a baking sheet and line it with parchment paper. To create your pate a choux, you will need to take out another heavy saucepan, and then add in the bottled water, remaining portion of butter, white superfine sugar, and the kosher salt. Bring these contents to a boil, stirring until a creamy sauce forms. Next add in the white all purpose flour and baking powder, stirring until the sauce reaches a dough like consistency. At this point you should remove the saucepan from the stove, and then scrape the mixture into a large mixing bowl. Next take out a mixer and whip the dough together until it's nice and even. Next gradually add in the eggs, stirring them into the dough until they disappear. At this point your dough should be thick and paste like. You are now ready to manually form twenty four golf ball diameter dough clumps, lining them out on your baking sheet two inches apart. Slide the baking sheet into the oven and let the dough bake for ten minutes. Once you are done with that step, reduce your oven heat to 350 degrees Fahrenheit, or 175 degrees Celsius, and cook the dough for another twenty five minutes. Remove the baking sheet from the oven only after the profiteroles are firm and golden brown. Set them aside to cool for ten minutes. You can now take out a sharp kitchen knife, and slice the profiteroles nearly in half. Place the cut profiteroles on to a plate, fill them with vanilla ice cream, and then drizzle the still warm chocolate sauce over the top of them. That concludes this recipe, we hope you enjoyed it.
