Serves 6: 30 small puffs, 3/4 liter vanilla ice cream, 3/4 liter hot chocolate sauce*.
- Remove the ice cream from the refrigerator ahead of time to soften slightly for easy filling.
- Prepare the chocolate sauce and keep it warm.
- Slit the puffs on the side, fill with vanilla ice cream, and leave slightly ajar. Arrange 5 on each plate. Drizzle with hot chocolate sauce and generously pool sauce at the bottom of each plate.
- Serve immediately for the best texture.
*Hot Chocolate Sauce
Yield: 1 sauce boat | 175 g very bitter chocolate, 1/4 liter lukewarm water, 50 g softened butter.
- Break the chocolate into pieces in a small saucepan. Add 2 tablespoons water. Melt over very low heat. As it softens, stir with a wooden spoon to form a smooth paste.
- Gradually incorporate the butter, mixing thoroughly. Slowly add the remaining water. Bring to a boil while stirring constantly. Remove from heat, pour into a sauce boat, and serve alongside your favorite cake or dessert.
Source: Chocolate (Martine Jolly)
