The classic chocolate sauce in this profiteroles and chocolate sauce recipe is really versatile. It also tastes great on vanilla ice cream, with fruit, or on waffles or pancakes.
Ingredients (to serve 6):
For the chocolate sauce:
Firstly, make the chocolate sauce. Put the cream, vanilla sugar and butter into a heatproof bowl. Stand over a pan containing hot (but not boiling) water. Stir the mixture until it is smooth.
Break up the chocolate into pieces. Add them to the mixture and turn the heat off. Take the pan off the heat if necessary. Then stir the mixture until all of the chocolate has melted. Ensure the melted chocolate is thoroughly mixed with the sauce.
Stir the brandy into the sauce bit by bit. Then let the sauce cool to room temperature.
Next, make the profiteroles. Preheat the oven to 200 degrees Centigrade, 400 degrees Fahrenheit or gas mark 6. Sift the flour through a sieve onto a plate. Melt the butter in a pan. Mix the water with it. Bring the mixture to the boil.
Now add all of the flour. Stir the mixture and take the pan off the heat. Continue stirring the mixture until it becomes a smooth ball that comes easily away from the pan. Do not beat. Allow the mixture to cool for around 5 minutes. After this time, gradually beat the eggs in. Add enough egg to form a paste which is of a piping consistency. Beat the mixture until it is smooth and glossy. Now pipe small balls of it onto damp baking sheets.
Bake the profiteroles for between 15 and 20 minutes, or until they are crisp. After taking them from the oven, make a slit along the side of each profiterole and leave them to cool on top of a wire rack.
Put cream into a piping bag. Pipe some cream into each profiterole. Put the profiteroles in a pile on a plate and top them with a little of the chocolate sauce. Serve the remainder of the sauce separately in a jug.
This classic profiteroles and chocolate sauce recipe makes a lovely home-made dessert to feed to dinner guests, or as a special treat to round off a family meal.