Chocolate profiteroles

Ingredients

220 ml	Water
85 g	Butter
105 g	Flour
1 pinch	Salt
3 medium	Eggs

Dipping chocolate

150 g

Chocolate, good quality (Main)

Directions

1. Make the choux pastry -click here for the recipe & instructions- and pipe or spoon it on to a lined baking tray.
2. Bake in the oven for 15-20 minutes at 200C. When golden brown and puffed take out of the oven.
3. Make a small hole in the side or base of each profiterole and return them to the oven to dry out for 5 minutes.
4. When cold, fill them up with sweetened, whipped cream or pastry cream.

Chocolate dipping sauce

1. Fill a small pot one-third of the way up with water.
2. Place chocolate in a bowl that fits on top of the pot.
3. When water is simmering, place the bowl on top of the pot to allow the chocolate to melt.
4. Do not stir the chocolate but wobble the bowl from time to time.
5. When the chocolate has melted and is glossy, dip your choux puffs in the chocolate
6. Leave to set then fill with sweetened, whipped cream or pastry cream.