|Tripe Chocolate Profiteroles|
For the death by piping bag, I mean chocolate, Sweet Adventure Blog Hop, I knew I needed to go a bit more out there than my regular chocolate desserts. I decided to do a twist on an old favourite, the profiterole. I had a bad experience the last time I tried to make profiteroles so I needed to prove to myself I hadn't lost my choux pastry touch that had been one of my signature desserts since I was a child. I also didn't want to go too overboard and fixate on the "death" part rather than the "chocolate" so I couldn't make it too rich for us to be able to eat! I decided to add cocoa to the profiterole mixture and then feature a liqueur that my hubbie loves to put into creamy after dinner cocktails, Sabra. Sabra is an Israeli Chocolate
Orange Liqueur, that way I could make the cream more subtley chocolatey (and give it a zing of alcohol).
So here it is, the chocolatiest profiteroles I've ever made - Death by...
...Triple Chocolate Profiteroles!
|Sabra, Chocolate Orange Liqueur|
4tsp caster sugar
15g cocoa powder
2 tbsp Sabra
250g dark chocolate
2 tbsp Sabra
Makes about 30 profiteroles
- Preheat the oven to 200.
- For the choux pastry, heat water, butter and sugar in a saucepan until the butter melts;
- Meanwhile measure out the flour and cocoa and place it in an easy to access bowl;
- When butter has melted, turn the heat up and drop the flour mixture in all at once;
- Remove from heat;
- Stirring rapidly, combine the flour mixture and water mix together till the mixture comes away from the side of the saucepan;
- Cool slightly;
- Whilst the mix is cooling, beat the 3 eggs;
- Gradually add in the egg mixture to your choux pastry mix, combining the egg in full before you add more, until the mixture is smooth and glossy;
- Grease a baking tray;
- Fill the piping bag with the mixture and pipe small, 1.5cm diameter rounds onto the baking tray;
- Place the baking tray in the oven and cook for about 25mins until the profiteroles are crispy on the outside, and cooked through;
- Cool before you use the profiteroles.
- For the Sabra cream, whip the cream until stiff peaks form;
- Add in the sabra 1 tbs at a time, whisking in each tablespoon;
- Fill a piping bag with the cream.
- For the chocolate sauce, add the chocolate and cream into a double boiler and heat gently until the chocolate melts;
- Just before you drizzle the sauce over the profiteroles, add in the Sabra and stir well.
- To assemble, cut a small hole in each profiterole;
- Insert the piping bag nozzle into each profiterole and fill with the Sabra cream;
- Place 3 profiteroles in a bowl (I used Martini glasses);
- Drizzle a spoonful of chocolate over the profiteroles and serve the rest on the side.
- Eat and enjoy!
A few notes - I can't often be bothered with piping bags, but I've just discovered the Multix disposable piping bags - they're really easy to clean cos you don't need to!
If you don't want to buy a whole bottle of Sabra, you could substitute with any liqueur in your cabinet (it just might not be triple chocolate if not a chocolate liqueur!)