INGREDIENTS

INSTRUCTIONS

FOR THE PROFITEROLES
FOR THE CHOCOLATE SAUCE
Make the profiteroles:
Into a bowl sift together the flour and the cocoa powder. In a small
heavy saucepan combine the butter, the water, the granulated sugar,
and a pinch of salt and bring the mixture to a boil over high heat,
stirring until the butter is melted. Reduce the heat to moderate, add
the flour mixture, and cook the mixture, beating it with a wooden
spoon, until it pulls away from the side of the pan, forming a ball.
Transfer the mixture to a bowl and with an electric mixer at high
speed beat in the eggs, 1 at a time, beating well after each
addition. Drop the mixture by rounded tablespoons onto a buttered
baking sheet, forming 12 mounds, baking the profiteroles in the
middle of a preheated 400F. oven for 20 to 25 minutes, or until they
are puffed and crisp, and let them cool on a rack. The profiteroles
may be made 1 day in advance and kept in an airtight container.
Reheat the profiteroles on a baking sheet in a preheated 375F. oven
for 5 minutes, or until they are crisp, and let them cool on the rack.
Make the chocolate sauce:
In a heatproof bowl set over a saucepan of simmering water melt the
chocolate with the water and the cream, stirring until the mixture is
smooth, and stir in the kahlua. The sauce may be made 1 week in
advance, kept covered and chilled, and reheated. Makes about 1 cup.
With a serrated knife cut each profiterole in half crosswise, discard
any uncooked dough from the centers, and sandwich a small scoop
(about 1 1/2 inch in diameter) of the ice cream between the top and
bottom of each profiterole. Sprinkle the profiteroles with the
confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4
dessert plates, and arrange 3 profiteroles on each plate.
Makes 12 profiteroles, serving 4.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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