Try this Chocolate Profiteroles with Coffee Ice Cream And Bittersw recipe, or contribute your own.
Suggest a better descriptionMMMMM------------------FOR THE CHOCOLATE SAUCE----------------------- 6 oz Fine-quality bittersweet -chocolate; chopped 3 tb Water 1/4 c Heavy cream 2 tb Kahlua or other -coffee-flavored liqueur; or -to taste 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
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Serving Size: 1 Serving (885g) | ||
Recipe Makes: 1 | ||
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Calories: 2869 | ||
Calories from Fat: 2353 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 261.5g | 349 % | |
Saturated Fat 149.1g | 746 % | |
Monounsaturated Fat 74.1g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 2664.5mg | 820 % | |
Sodium 1528.6mg | 53 % | |
Potassium 1236mg | 33 % | |
Total Carbohydrate 76g | 22 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 65g | ||
Protein 76.7g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2869
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