INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
CHOCOLATE SAUCE
Gently heat the water and butter together until it just begins to boil.
Remove the pan from the heat and beat in the flour immediately until you
have a thick smooth paste. Add the eggs a little at a time beating well
until the mixture becomes a shiny paste. Blob tsp's of the paste onto
prepared trays and bake at 180°C/350°F/gas mark 4 for 30 minutes until
golden brown and dry in the centre. Cool on a wire rack and then cut in
half.
For the filling: Whisk the egg yolks and sugar together over a pan of
simmering water until light and fluffy (5-8 minutes). Take off the heat.
Mix together the coffee powder and liqueur and add to the egg mixture, then
add the chocolate pieces and stir to blend. Gradually stir in the
mascarpone and beat until smooth. In a clean bowl whisk the egg whites with
the 25g sugar and fold into the mascarpone mixture. Fill each of the
profiteroles with a large spoonful of the filling.
To make the sauce: Melt the chocolate in the cream in a pan, add the coffee
powder and stir until smooth. Serve hot or cold over the profiteroles.
Converted by MC_Buster.
Per serving: 3996 Calories (kcal); 401g Total Fat; (90% calories from fat);
66g Protein; 33g Carbohydrate; 2735mg Cholesterol; 1602mg Sodium Food
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 75
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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