Total time: 2 hours
1 stick unsalted butter (sliced)
1 cup water
1Tbsp granulated sugar
1 cup all-purpose flour
Vanilla Ice cream
Chocolate Sauce Ingredients
½ cup heavy cream
¼ cup whole milk
1/8 cup water
1/8 cup unsweetened cocoa powder
1 Tbsp light corn syrup
1/8 Tsp salt
5 ounces Ghirardelli semisweet or dark chocolate chips
½ Tbsp unsalted butter
1/8 Tsp vanilla extract
To make Profiteroles
Preheat oven to 425 F and line a baking sheet with parchment paper.
In a Small saucepan heat butter, salt, milk, sugar over low heat until bring to a boil. Add flour and stir vigorously with a wooden spoon. Stir until mixture has formed a shiny and smooth dough, about 4 minutes. Transfer the mixture to a mixing bowl and let it cool for few minutes. On low speed, beat one egg at a time and mix well until smooth and glossy.
Transfer the mixture to a resealable plastic bag and cup one corner. Using the prepared baking sheet, pipe 1 inch balls. Dip your finger in the cup of water and smooth the top of each ball. Leave 1 inch apart between each ball. Bake until golden brown about 20 minutes. Transfer and cool the puffs on a wire rack. Meanwhile, make the chocolate sauce.
To make chocolate sauce
Mix heavy cream, milk, water, corn syrup, salt, and cocoa in a medium saucepan. Bring to a simmer over low-medium heat, stir with a wooden spoon until the cocoa powder has completely dissolved.
Remove from the heat. Add chocolate, butter, and vanilla to the mixture. Stir until chocolate is completely melted and sauce is smooth. Set aside.
Cut the cooled puffs in half horizontally. Place a scoop of ice cream in the bottom half of each puff. Cover with the tops and drizzle each puff with warm chocolate sauce.