into each ball and return to the oven for 3–5 minutes, until crisp. Cool on a wire rack, then cut each ball in half. Whip the cream into stiff peaks and spoon or pipe into each profiterole. To make the chocolate sauce, heat all the ingredients in a saucepan
bakingmad.com by Neilson Massey Don't miss... More delicious recipes including Mini Chocolate Profiteroles and Hummingbird Bakery Lemonade Cupcakes
