Profiteroles in dark chocolate sauce

Indulge in choux pastry filled with vanilla cream and drizzled with hot chocolate sauce from home cooks John and Dave Brooks
Profiteroles in dark chocolate sauce
  • Rating:
  • Serves: makes 40-50 mini profiteroles
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes plus 20 mins cooling time
  • Effort: easy


For the choux pastry

  • drizzle oil, for greasing
  • 500 ml water
  • 150 g butter
  • 2 tbsp sugar
  • 300 g plain flour
  • 8 eggs

For the chantilly cream

  • 600 ml double cream
  • 3 tbsp icing sugar
  • 1-3 vanilla pods, seeds only, to taste

For the chocolate sauce

  • 400 g good quality dark chocolate, (minimum 70% cocoa solids)
  • 60 g unsalted butter
  • 6 tbsp clear honey
  • 250 ml milk


1. For the choux pastry: preheat the oven to 200C/Gas 6. Lightly grease a baking sheet with oil.

2. Pour the water into a saucepan over a medium-high heat, stir in the butter and sugar and bring to a boil.

3. Tip the flour in all at once and immediately beat with a wooden spoon until all the flour is incorporated.

4. Return the pan to the heat, beating continuously, for about 1 minute, or the mixture is smooth and comes away cleanly from the sides of the pan.

5. Immediately beat in the eggs, one at a time, until the mixture is smooth and glossy and forms a dropping consistency that holds its shape (it should be just firm enough to pipe; you may not need all the eggs).

5. Spoon the mixture into a piping bag fitted with a plain nozzle. Pipe the mixture into small walnut-sized rounds onto the greased baking sheet. Bake in the oven for about 10-20 minutes or until puffed, crisp and golden, then transfer to a rack to cool.

6. When cool, pierce a small hole the base of each choux bun using the tip of a small knife.

6. For the chantilly cream: pour the cream into a large mixing bowl, sift in the icing sugar and scrape in the vanilla seeds. Whisk together until soft peaks form.

7. Spoon the cream into a clean piping bag. Insert the nozzle into the holes in the bottom of each choux bun and fill will the cream.

8. Arrange, hole-side down, on a serving dish.

9. For the chocolate sauce: melt the chocolate, butter and honey together in a heatproof bowl placed over a pan of barely simmering water, stirring often.

10. When melted, gradually whisk in the milk until you have a smooth sauce. Stir over the simmering water until heated through.

11. Drizzle the hot chocolate sauce over the profiteroles and serve.

Healthy tip: These profiteroles should be eaten in small amounts or as an occasional treat. For more information on healthier eating see

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