|Choux pastry||1 Cup (16 tbs)|
|Double cream||10 Fluid Ounce, whipped (284 Milliliter)|
|Chocolate sauce||1 Cup (16 tbs)|
|Dark chocolate||3 Ounce (75 Gram)|
|Cocoa powder||2 Teaspoon|
|Caster sugar||3 Tablespoon|
|Water||90 Milliliter (6 Tablespoon)|
Preheat the oven to Gas Mark 6.
Pipe or spoon the choux mixture into balls on a lightly greased baking sheet.
Bake on the second or third shelf for twenty to twenty-five minutes until well risen, crisp and golden brown.
Remove the profiteroles from the oven, make slits in the side of each to allow the steam to escape, cool.
Put all the ingredients into the top of a double saucepan, or in a basin standing in a pan of simmering water.
Allow them to soften, stir well until smooth.
When the profiteroles are cool, fill with whipped cream and arrange on a serving dish.
Pour the sauce over the profiteroles and serve.