Chocolate Profiteroles

[Desserts]

FOR THE PROFITEROLES

1 quantity choux pastry

FOR THE FILLING AND TOPPING

570ml/1 pint double cream, whipped and sweetened with 1 tablespoon of sifted icing sugar

110g/4oz plain chocolate, chopped

15g/½oz butter

2 tablespoons water

1. Preheat oven to 200°C/400°F/Gas mark 6.

2. Put teaspoons of the choux mixture onto a baking sheet, about 8cm/3in apart.

3. Bake 20-30 minutes. They will puff up and become fairly brown. If they are taken out when only slightly brown they will become soggy when cool.

4. Using a skewer make a hole the size of a pea in the bottom of each profiterole and return to the oven for 5 minutes to allow the insides to dry out. Leave to cool completely on a wire rack.

5. When cold put the cream into a piping bag fitted with a small plain nozzle. Pipe the cream in through the small holes made by the skewer until well filled.

6. Put the chocolate, butter and water into a bowl and melt over a pan of simmering water.

7. Dip the tops of the profiteroles into the chocolate and allow to cool.