Side shot of double chocolate profiteroles with chocolate drizzle surrounded by strawberry slices.

Double Chocolate Profiteroles

Inspired
Serving Time Icon 1 hr 15 min
Serves Number Icon Serves 12-16

This recipe infuses that chocolate flavour we all crave made even more indulgent with a light, creamy mousse made delicious with fresh, local Ontario whipping cream. Chocolate has been scientifically proven to help boost your mood... So, what are you waiting for? Try this Double Chocolate Profiteroles recipe to get that serotonin boost - you deserve it!

Prep 25 MIN

Cook 1 HOUR

Ingredients

Chocolate Mousse Ingredients

Method

Step 1

In a heavy saucepan, combine water, 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.
 

Step 2

Using an electric mixer beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and shiny.
 

Step 3

With spoon or pastry bag fitted with straight tip, drop a 2 inch (5 cm) mound of dough for each profiterole, about 2 inches (5 cm) apart onto parchment paper-lined or lightly greased baking sheet. Bake in 400 F (200 C) oven for about 25 minutes or until puffed, golden and crisp. Let cool completely. Cut each in half.
 

Step 4

Chocolate Mousse: Place chocolate in a heatproof bowl. In a saucepan, bring 1/2 cup (125 mL) of the cream just to the boil. Pour over chocolate and add vanilla; whisk until smooth. Let cool to room temperature, stirring occasionally for about 30 minutes or until slightly thickened.
 

Step 5

In a large bowl, beat remaining cream with sugar until stiff peaks form. Fold half into the chocolate mixture. Fold in remaining whipped cream until well combined. Scrape into a piping bag and fill each profiterole with mousse. Drizzle with Chocolate Drizzle.
 

Step 6

Chocolate Ice Cream Variation: Fill each profiterole with scoop of chocolate ice cream. Replace tops. Freeze on baking sheet until solid and place in airtight container for up to 1 month. Let thaw slightly before serving. Drizzle with chocolate drizzle to serve.
 

Step 7

Chocolate Drizzle: In a small saucepan bring 1/4 cup (60 mL) of 35% whipping cream to a simmer. Remove from heat and whisk in 2 oz (60 g) chopped bittersweet chocolate until smooth.

Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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