Profiteroles with Rum Sauce Recipe

  
 

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

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.