Ingredients:
1 cup (8 fl oz) water
100g (3 1/2 oz) butter, chopped
3/4 cup plain (all-purpose) flour, sifted
4 eggs
melted dark chocolate for topping
Procedure:
1) Preheat the oven to 200C (400F)
2) Place the water & butter in saucepan over low heat. Cook until the butter is melted and the mixture starts to simmer.
3) Add flour and beat with a wooden spoon until smooth.
4) Cook, stirring, over the low heat until the mixture leaves the side of the pan.
5) Remove from heat and beat in the eggs.
6) Place the mixture into a pipping bag/drop 3 teaspoons of the mixture onto baking tray lined with non-stick baking paper.
7) Bake for 30 min until light golden.
8) Turn off the oven, keep the door slightly open for 15 min.
9) Cool on the wire rack.
10) Place a creamy filling. Choose whipped cream, chocolate mousse in the pipe bag. Push the nozzle through the base.
11) Dip the top of each profiteroles in melted chocolate.
Chocolate Mousse
Ingredients:
200g dark chocolate, chopped
75g butter, chopped
4 eggs, seperated
1 cup (single/pouring) cream
2 tablespoon icing sugar
Procedure:
1) Place the chocolate & butter in saucepan over low heat and stir until melted and smooth.
2) Pour the mixture into a bowl & add egg yorks over at a time. Beating until well combined.
3) Place the cream in a bowl and whip until soft peaks form.
4) Set aside for the cream.
5) Place the egg white in a bowl and whisk until soft peaks. Sift the icing sugar and whisk until the mixture is thick and glossy.
6) Gently fold the cream with chocolate mixture then fold with egg whites.
7) Refigerate for at least 3hrs.
