Triple Chocolate Profiteroles

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

Profiteroles
200ml water
85g butter
4tsp caster sugar
100g flour
15g cocoa powder
3 eggs

Sabra Cream
200ml cream
2 tbsp Sabra

Chocolate Sauce
250g dark chocolate
200ml cream
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.

Serving Suggestion

• 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!)