Chocolate profiteroles combine chocolate ice cream, chocolate glaze, and a chocolate pastry shell. You’ll go crazy for these delicious, crispy, and decadent little bites!
OK people. I have a problem. I officially can’t stop eating these chocolate profiteroles.
After I finished the photography I stuck them in the freezer while I cleaned up, fully intending to take them over to a neighbor once they were frozen solid again.
But then I ate one. And then I ate two more. And then I finally took them over to my neighbor’s house—but I ate two on the way there.
It’s Phoenix in May. The ice cream was melting so I had to eat the most melt-y ones didn’t I?
HOLY COW! All I can say is if you like chocolate and you like ice cream and you like bite-sized desserts, you need to make these tonight.
From the chocolate choux pastry shells to the chocolate ice cream to the chocolate glaze, these little bites of heaven are perfect. They’re the perfect end to a fancy dinner party or to one of those barbecue-patio parties that seem to pop up every weekend in the summer.
Chocolate profiteroles step by step
Choux pastry requires very little active time—these profiteroles bake for 23 minutes, then dry out in a cooling oven for 45 minutes, but the actual prep time is less than 10 minutes.
Here’s a little photo tutorial so you can see just how simple the process is:
Cook your liquids with the flour and cocoa powder until it looks like that first photo. Process in the eggs until it looks like the second photo.
Baker’s tip: If you don’t have a food processor, you can use a stand mixer. Transfer the dough to the stand mixer, then beat until the bowl is just warm to the touch–otherwise you’ll scramble your eggs. With mixer on medium-low, add the eggs gradually until they’re fully incorporated. It will take some time to beat the mixture into a soft dough.
Spoon or pipe the pastry onto a parchment-lined baking sheet, then bake until puffed!
And that’s it!
After your chocolate profiterole shells cool, you fill them with ice cream—I used chocolate but you could use any flavor that you like. Top with a luscious chocolate glaze and serve!
If you prefer a non-chocolate version of the choux pastry shell, check out these red velvet profiteroles.
I just know you’ll become as addicted to choux pastry as I am; once you see how easy the stuff is to prepare you’ll start dreaming up every way you could possibly serve them.
- Coconut sorbet, mint chocolate chip or dulce de leche ice cream in place of chocolate
- Caramel sauce instead of the chocolate glaze
- Or buy some hot fudge sauce to use instead of the glaze and cut out that step!
It’s hard to go wrong with a chocolate pastry shell. Dream big!
They’ll impress your friends and your taste buds however you serve them 🙂
If you make these chocolate profiteroles, be sure to let me know what you think with a comment and a rating below! And take a pic to post on Instagram too–tag @theitsybitsykitchen so I can see your beautiful creation!
These chocolate profiteroles are filled with chocolate ice cream and topped with chocolate glaze--you'll love them!
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs + 1 large egg white
- 6 tablespoons water
- 5 tablespoons unsalted butter cut into 10 chunks
- 2 tablespoons whole milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 pint chocolate ice cream you won’t use the whole thing
- 2 1/2 ounces dark chocolate finely chopped
- 1/3 cup heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
- Sift the flour and cocoa powder together into a small bowl and set aside. Set up a food processor next to the stove.
- Place the eggs and egg white in a glass measuring cup and beat with a fork to combine. Set next to the food processor.
- Place the water, butter, milk, sugar, and salt in a small saucepan set over medium heat and bring mixture to a boil, stirring occasionally with a wooden spoon. Remove from the heat and stir in the flour-cocoa powder mixture just to combine; continue stirring with the wooden spoon until mixture comes together and clears the sides of the pan. Set pan over low heat and cook, stirring constantly, until mixture is shiny and beads of fat appear in the bottom of the pan. (This will take about 3 minutes.)
- Quickly transfer the mixture to the food processor and process for 10 seconds to cool a bit. With processor running, slowly pour the beaten eggs through the feed tube in a steady stream. Stop processor, scrape down the sides and bottom of the bowl, then process for 30 seconds more.
- Preheat the oven to 425 degrees and adjust a rack to the middle position. Line a large baking sheet with parchment paper.
- Fit a pastry bag with a 1/2-inch round tip and fill the bag with the pastry. Pipe into about 18 (1 1/2-inch) mounds on the parchment, spacing about 1 1/2 inches apart. Use your finger or a teaspoon dipped in water to smooth the tops of the mounds. (You can also just spoon the mixture into mounds.)
- Bake for 15 minutes at 425, then turn oven down to 375 and bake 8 minutes more. Don’t open the oven door during this time.
- Remove puffs from the oven and turn the oven off. Use a small, sharp knife to cut a 3/4-inch slit into the side of each of the puffs, then return them to the oven, propping the oven door open slightly. Let the puffs dry out in the cooling oven for 45 minutes. Transfer to a wire rack to cool completely before filling and glazing. (At this point you can freeze the puffs in a zip-top bag for up to 1 month; heat them in a 300-degree oven for 10 minutes before serving.)
- When ready to serve, make the glaze. Place the chocolate in a heat-proof mixing bowl. Combine the remaining ingredients in a small saucepan set over medium heat. Heat the mixture, stirring occasionally, until the cream just begins to steam. Pour over the chocolate and let sit 5 minutes, then whisk until chocolate melts and the mixture is smooth.
- Slice the tops off of the pastry puffs and fill each with a scoop of chocolate ice cream. Replace the top of the puff, then top with glaze. Serve.
If you don't have a food processor, you can use a stand mixer. Transfer the dough to the stand mixer, then beat until the bowl is just warm to the touch--otherwise you'll scramble your eggs. With mixer on medium-low, add the eggs gradually until they're fully incorporated. It will take some time to beat the mixture into a soft dough.
Adapted from Cook’s Illustrated