Sunday, November 28, 2010

Cherry-Chocolate Profiteroles

This dessert is perfect for entertaining.  You can make it in advance and everybody loves it.  I got it from cookingclub.


6 tablespoons water

3 tablespoons unsalted butter, cut up
2 tablespoons milk
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1 pint premium cherry ice cream
7 oz. bittersweet or semisweet chocolate, chopped
3/4 cup heavy whipping cream
2 tablespoons kirsch, cherry juice or orange juice


1. Heat oven to 425ºF. Bring water, butter, milk and salt to a boil in small saucepan over medium heat. Remove from heat; stir in flour all at once to make thick paste. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool 5 minutes.
2. With spoon, stir in eggs one at a time until fully blended. (Dough will be soft and shiny.) Drop onto parchment paper-lined baking sheet in 18 (1 1/2-inch) mounds. Place in oven; immediately reduce oven temperature to 375ºF.

3. Bake 25 minutes or until puffed and browned. Prick each puff with tip of knife; bake an additional 3 minutes. Cool completely on wire rack.

4. Cut each profiterole in half; fill with small scoop of ice cream. Cover and freeze. (Profiteroles can be made 1 week ahead.) Place in refrigerator 10 minutes before serving.

5. Microwave chocolate, cream and kirsch in small microwave-safe bowl on medium 1 minute. Stir until chocolate is melted and smooth. Serve warm over profiteroles. (Sauce can be made 3 days ahead. Cover and refrigerate. Warm gently in microwave before serving.)

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