Frozen Profiteroles with Chocolate Rum Sauce
Courtesy of :
Emily Richards
Cooking time :
35 minutes
Yield :
8
Surprisingly easy to make, this twist on a classic will definitely impress.
Ingredients
Frozen Profiteroles with Chocolate Rum Sauce
- 16 unit profiterole, (use half Choux pastry; recipe follows)
- 4 cups coffee
- 1 unit ice cream, chocolate
- 1 unit ice cream, vanilla
Choux Pastry
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon salt
- 1 cup flour
- 4 unit egg
Chocolate Rum Sauce
- 6 ounces chocolate, semisweet, chopped
- 2/3 cup water
- 1/4 cup butter
- 1 teaspoon coffee, instant, granules
- 1 tablespoon rum
Directions
Choux Pastry
- Preheat oven to 400ºF (200ºC)
- In heavy saucepan, combine butter and salt; bring to full boil.
- Remove from heat.
- Add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball that leaves side of pan.
- Return to medium-low heat; cook, stirring constantly, for 2 minutes.
- Let cool for 5 minutes.
- Using electric mixer, beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and shiny.
- With spoon or pastry bag fitted with star tip, drop about 1 tablespoon (15 mL) dough for each profiterole about 2 inches (5 cm) apart onto parchment paper-lined or greased baking sheets.
- Bake in oven for 25 minutes or until puffed, golden and crisp.
Chocolate Rum Sauce
- Chocolate Rum Sauce:
- In small saucepan, combine chocolate, water, butter and coffee granules; cook over low heat, stirring frequently, until chocolate is melted.
- Remove from heat; stir in rum.
- Slice top third from each profiterole, reserving tops.
- Pull out any moist dough inside.
- Soften ice cream in refrigerator for 15 minutes, if necessary.
- Fill each profiterole with scoop of ice cream.
- Replace tops.
- Arrange profiteroles in bowl. Drizzle with sauce and serve immediately.
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