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Chocolate profiteroles with mocha sauce
Chocolate profiteroles with mocha sauce
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulgent coffee-chocolate profiteroles - a delightful post-dinner treat that's as easy to make as it is delicious.
Ingredients:
  • 60g (3 tbsp) butter
  • 125ml (1/2 cup) water
  • 75g (1/2 cup) plain flour, sifted
  • 2 eggs, lightly whisked
  • 80g (1/3 cup) caster sugar
  • 25.00 gm cornflour
  • 20.00 gm cocoa powder
  • 500ml (2 cups) reduced-fat milk
  • 40.00 gm brown sugar
  • 10.00 gm cocoa powder
  • 3 tsp instant coffee granules
  • 6.25 gm cornflour
  • 250ml (1 cup) water
Instructions:
  • Preheat the oven to 230°C and line a large baking tray with non-stick baking paper. In a medium saucepan, melt the butter in water over medium heat until it just comes to a boil. Remove from heat, add the flour, and stir until combined into a ball. Spread the mixture in the pan and let it cool for 10 minutes before shaping the puffs.
  • Gradually add the whisked eggs to the flour mixture, beating well after each addition until the mixture is smooth and glossy.
  • Spoon heaping teaspoons of mixture onto a lined tray, spacing about 2cm apart to yield 16 puffs. Lightly sprinkle water over the tray. Place in a preheated oven and adjust the temperature to 180°C. Bake for 20 minutes or until golden and puffed. Use a small sharp knife to poke a hole in the side of each puff. Turn off the oven and keep the puffs inside to dry for about 1 hour.
  • To prepare the chocolate custard, whisk together sugar, cornflour, and cocoa in a medium saucepan. Slowly whisk in the milk until well combined. Cook over low heat, stirring constantly, until the custard comes to a boil and thickens. Transfer to a heatproof bowl, cover the surface with plastic wrap, and let it cool to room temperature.
  • In a small saucepan, blend together sugar, cocoa, coffee, and cornflour. Slowly mix in water using a wooden spoon. Cook over medium-high heat until the sauce boils and slightly thickens. Transfer to a heatproof jug and cover with plastic wrap before setting aside.
  • Transfer the cooled custard into a piping bag with a plain nozzle. Fill each puff with enough custard. Serve immediately and drizzle sauce on top.

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