3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
Chocolate Whipped Cream, recipe follows, for serving
Chocolate Sauce, recipe follows, for serving
Heat oven to 425 degrees F.
Line a baking sheet with parchment paper; set aside.
In a small heavy saucepan, bring water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from heat, transfer to a bowl, and let cool slightly, 2 to 3 minutes.
With a hand mixer, add eggs, one a time, beating well after each addition. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip. Pipe mounds (about 1 inch high and 1 to 2 inches in diameter) about 1 inch apart on prepared baking sheet.
Bake until puffed and golden, 20 to 25 minutes. Remove from oven and pierce the bottom of each profiterole once with a skewer. This will prevent them from becoming soggy. Return to oven to dry, propping oven door slightly open, for about 3 minutes. Let cool on baking sheet on a rack.
Using a serrated knife, halve profiteroles horizontally and fill with chocolate whipped cream. Drizzle with chocolate sauce and serve.
CHOCOLATE WHIPPED CREAM
MAKES 2 CUPS
Prep/cook time: 35 minutes
1 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons superfine sugar
1 1/2 tablespoons unsweetened cocoa powder
In a large bowl, place the cream, vanilla, sugar, and cocoa powder. Stir to combine. Cover and transfer to the refrigerator along with the whisk attachment to a mixer for at least 30 minutes. When chilled, beat until mixture forms stiff peaks.
Yield: 2 cups
Cook time: 10 minutes
1 cup heavy cream
12 ounces semisweet chocolate, chopped
1 tablespoon honey
½ teaspoon pure vanilla extract
In a medium heatproof bowl, combine the cream and chocolate. Place over a saucepan of gently simmering water and stir until chocolate is melted. Add honey and vanilla and stir until smooth. Keep warm, covered.