Chocolate mousse profiteroles are a match made in dessert heaven. It's quite impossible to stop at just two, or even three.
Profiteroles are made from choux pastry.
Choux pastry is made by melting butter in hot water and then adding flour and salt. The mixture is stirred continuously until it forms a soft, smooth dough. The dough must be cooled for at least an hour before it's piped through a piping bag otherwise the dough will be too soft and runny which will effect the rising of the profiteroles.
Profiteroles can be filled with pastry cream, ice-cream or in this case, luscious dark chocolate mousse.
- CHOCOLATE MOUSSE
- 150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
- 2 Tbsp of whipping cream
- 3/4 cup of whipping cream
- 1 large egg, separated
- 250 ml water
- 100 grams butter, roughly chopped
- 150 gm plain flour
- 4 large eggs
- Icing sugar for dusting
- Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
- Heat gently and stir chocolate/cream mixture with a metal spoon until the chocolate is melted and smooth.
- Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
- Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.
- Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 1 hour.
- Now make the choux pastry for the profiteroles
- Preheat oven to 400F (200C). Line two baking trays with baking paper.
- Bring 1 cup water and butter to boil in heavy medium saucepan.
- Reduce heat to low; add flour.
- Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming ball, about 5 minutes. Stirring for this amount of time works the gluten in the dough. Transfer dough to a large bowl. Allow to cool slightly before adding eggs -- about 5 minutes.
- Using hand-held mixer, beat in eggs 1 at a time, blending well after each addition.
- Spoon dough into pastry bag fitted with 1/2-inch plain tip.
- Pipe 1-inch tall rounds on prepared baking sheets, spacing 1 inch apart.
- Bake until golden brown and puffed for about 20-22 minutes. Do not open the oven door during this time -- even a little bit!
- Remove the puffs from oven and turn off heat.
- Pierce the side of each puff with tip of small knife. Return puffs to oven; let them stand 10 minutes with the oven door ajar.
- Remove puffs from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- When you're ready to serve, gently open the profiteroles and then spoon or pipe in the chocolate mousse. Serve on a plate and dust with icing sugar.