Italian
Profiterol with Chocolate Sauce
by Manu Food · 60K subscribers on YouTube
A creamy chocolate sauce that stays soft even when refrigerated, perfect for coating profiteroles filled with whipped cream.
- Difficulty
- medium
Ingredients
8 items- 50 gCorn Starch
- 80 gUnsweetened Cocoaunsweetened cocoa powder
- 200 gSugar
- 500 mlMilk
- Aroma di Vanigliavanilla extract or essence, to taste
- Bignè (Profitterol)pre-made or homemade profiteroles (see separate recipe)
- Panna Montata Zuccheratasweetened whipped cream for filling
- Latte Supplementare(optional) — extra milk to adjust sauce consistency after refrigeration
Method
- In a bowl, mix cornstarch, unsweetened cocoa powder (sifted if possible), and half of the sugar. Add a small amount of milk and stir to form a thick paste.
- In a saucepan, combine the remaining milk, remaining sugar, and vanilla aroma. Bring to a boil.
- Once boiling, add the paste from step 1 and stir continuously until the sauce thickens to a medium consistency.
- Pour the sauce into a bowl, cover with plastic wrap touching the surface, and let cool at room temperature. Then refrigerate until firm (can be prepared a day ahead).
- Prepare the profiteroles: make a small hole in each one and fill with sweetened whipped cream using a piping bag.
- Remove the sauce from the refrigerator; it will be thick like pudding. Add a little extra milk and whisk until smooth and creamy. Adjust consistency as desired.
- Glaze each profiterole one by one by dipping into the cold chocolate sauce. Place on a tray.
- Arrange the glazed profiteroles in a pyramid, drizzle with extra sauce, and top with whipped cream dollops. Refrigerate before serving.
