Chilli Chocolate Profiteroles
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My favorite thing about these profiteroles is how quick they come together in under an hour. The combination of dark chocolate and chilli might sound unusual, but trust me, that subtle heat really makes the chocolate sing. Dark chocolate is packed with antioxidants that are genuinely good for you, so you can feel a little better indulging in these treats. Best of all, you probably have most of these ingredients in your pantry right now, making this an easy weeknight dessert that tastes fancy without any fuss.
Ella x
Ingredients
- 250 gall-purpose flour
- 1baking powder
- 1 gsalt
- 150 gunsalted butter
- 100 ggranulated sugar
- 2large eggs
- 120 mlwhole milk
- 1 gchilli powder
- 50 gunsweetened cocoa powder
- 100 gdark chocolate chips
- 80 mlheavy cream
Detail level
Instructions
- 1
Preheat the oil in a deep frying pan to 180°C. Line a baking tray with parchment paper.
Tip: Use a thermometer to ensure accurate temperature.
- 2
In a large bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to avoid lumps.
- 3
In a separate bowl, whisk together the butter, sugar, eggs, and milk.
Tip: Whisk until smooth and creamy.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms.
Tip: Be careful not to overmix.
- 5
Add the chilli powder and cocoa powder to the batter, whisking until well combined.
Tip: Adjust the heat to your liking.
- 6
Spoon the batter into a piping bag fitted with a large round tip.
Tip: Make sure the tip is not too small.
- 7
Pipe the batter into small balls, about 1.5 cm in diameter.
Tip: Tap the baking tray gently to remove air bubbles.
- 8
Fry the profiteroles in batches until golden brown, about 2-3 minutes.
Tip: Use a slotted spoon to remove the profiteroles from the oil.
- 9
Allow the profiteroles to cool completely on a paper towel-lined baking tray.
- 10
To make the chilli chocolate cream, melt the dark chocolate chips in a double boiler.
Tip: Add the heavy cream and stir until smooth.
- 11
Add the chilli powder and whisk until well combined.
Tip: Adjust the heat to your liking.
- 12
Frost the cooled profiteroles with the chilli chocolate cream.
Tip: Use a piping bag fitted with a small round tip.
Recipe Variations
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