Dark Chocolate Profiteroles
Prep
25 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These dark chocolate profiteroles are my absolute favorite dessert to make when I want to impress without spending hours in the kitchen. With just 65 minutes from start to finish, they're surprisingly simple to pull together, and most of the ingredients are probably already in your pantry. Dark chocolate is packed with antioxidants that make this indulgence feel a little less guilty, and honestly, the combination of crispy choux pastry, silky chocolate cream filling, and rich ganache coating never fails to wow. Whether you're preparing them for a dinner party or a special treat at home, this recipe proves that elegant desserts don't have to be complicated.
Ella x
Ingredients
- 400 gdark chocolate(finely chopped)
- 200 gall-purpose flour
- 100 gconfectioner's sugar
- 150 gunsalted butter
- 4 eggeggs
- 250 mlwhole milk
- 5 gsalt
- 50 gcocoa powder
- 150 ggranulated sugar
- 150 mlheavy cream
- 200 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- 3
In a separate saucepan, melt the chocolate and butter over low heat, stirring occasionally.
- 4
In a large mixing bowl, whisk together the flour and cocoa powder.
- 5
Add the eggs one at a time to the dry ingredients, whisking until smooth.
- 6
Gradually pour the warm milk mixture into the egg mixture, whisking until combined.
- 7
Pour the mixture into a piping bag fitted with a large round tip. Pipe into small rounds on the prepared baking sheet.
- 8
Bake for 15-20 minutes, or until the profiteroles are firm to the touch.
- 9
Allow the profiteroles to cool completely on a wire rack.
- 10
To make the ganache, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 11
Add the heavy cream to the melted chocolate and stir until combined.
- 12
To assemble, fill a piping bag with the cooled ganache and pipe into the cooled profiteroles.
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