Chocolate profiteroles


As with most deserts and puddings I love profiteroles, I learnt to make them when I was really young and they have become one of my quick to make deserts.  There are so many things you can put with a profiterole for example my summer berry éclairs.  These are the classic cream filled profiteroles with hot chocolate sauce.  The chocolate sauce idea was given to me by my friend’s sister it is so easy to make and will have any diner guest begging to know how you made it and your children will love you forever so long as you keep a good supply at hand!

This recipe will make about 30 profiteroles (depending on your piping).

For the profiteroles:

  • 120g Butter
  • 250ml Water
  • 150g Plain flour
  • 4 Eggs

Cream and Chocolate Sauce:

  • 600 ml Double cream
  • 6 Mars bars (39.4g size bar)
  • 6 tbsp Water



  • Pre heat the oven to 200 degrees, grease and line 2 baking sheets.
  • Melt the butter slowly with the water. Once melted bring to the boil.
  • As soon as the water and butter come to the boil turn the heat off and add the flour. Mix the flour vigorously with a wooden spoon until you have a ball of dough that comes away from the sides of the pan leaving it ‘clean’.
  • The mixture should have cooled enough to add the eggs. If the pan and the dough are still too warm then the eggs will cook and you will end up with scrambled eggs in the dough. Add the eggs one at a time mix thoroughly after each addition. You should end up with a thick sticky mixture that holds its shape.
  • Transfer to a piping bag that has a large star nozzle, I used the one for piping roses with icing and piped rose profiteroles about 5-6cm diameter roundsIMG_4692
  • Place in the hot oven for 15 minutes then reduce the heat to 180degrees for a further 10 minutes.
  • During the cooking time DO NOT open the oven!!
  • They should be puffed up and golden brown.
  • Transfer to a wire rack for cooling.


  • Whip the cream until thick, transfer to a piping bag with a long nozzle.
  • Make a small cut in the side of each profiterole, insert the nozzle and fill with cream.

Chocolate sauce:

  • You can start making this ahead of time as it does take a while to melt down completely.
  • Cut each mars bar into small chunks and melt over a bain maire with the 6tbsp of water.
  • It is really important you don’t forget to add the water, the sauce will still taste great but will pull out all your fillings and teeth!
  • The soft nougat part of the mars bars will be the last to melt and will take a little encouragement to blend into the sauce.
  • Keep warm until ready to use or warm up just before you serve.
  • Pour over the Profiteroles to serve and enjoy.

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