Chocolate Desserts Recipe - Profiteroles with Rum Sauce

Ingredients

• 1/2 quantity Choux Pastry (see recipe next)

• 1 1/4 cups (310ml) whipping cream, whipped

• 1 tbsp (15ml) sugar

Sauce

• 8 oz (225g) semisweet baking chocolate

• 1/4 cup (60ml) rum

•  3 tbsp (45ml) butter

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Method:

1. Preheat oven to 400F (200C).

2. On a greased baking sheet, put 18 heaped teaspoonfuls, well separated, of choux Pastry. Bake for 20 minutes until well risen and golden brown. Remove from oven, make a small slit in side of each to allow steam to escape. Return to oven for 5 minutes to dry out, then cool.

3. Just before serving, whip cream with sugar until stiff. Using a piping bag, fill each profiterole through side slit and pile them on a dish,

4. To make sauce, melt chocolate and rum in bowl over pan of boiling water. Add butter and mix well. Pour over profiteroles and serve cold.