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
1 pint premium cherry ice cream
7 oz. bittersweet or semisweet chocolate, chopped
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.
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.
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.)