Eid Desserts
Decadent chocolate mousse profiteroles (Makes 16) Ingredients: For The Chocolate Mousse 200g dark chocolate 80g butter 2 eggs 30ml honey 250ml cream, whipped For the choux pastry 250ml water 100g butter 250ml flour 3-4 eggs For the chocolate sauce 100g dark chocolate 50ml cream Method: For the mouse: Combine chocolate and butter in a large heat-proof bowl and place over hot water until melted. Remove and allow to cool. Beat eggs and honey in a bowl until thick. Add to the chocolate, mixing well. Fold in the cream and refrigerate. For the pastry: Bring water and butter to the boil in a saucepan. Remove from heat and add in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely. Put dough in an electric mixer and add three of the eggs, one at a time, beating well after each addition. Add only enough of the fourth egg to make a stiff and shiny dough that holds its shape. Put spoonfuls of the mixture on a greased baking tray and bake at 190ºC for 20 to 30 minutes until puffed and golden. Remove and pierce the side of each to allow steam to escape. Return to the oven and bake at 180ºC for a further five minutes. Remove and cool completely. For the sauce: Melt chocolate and cream together. To serve: Fill a piping bag fitted with a 5mm nozzle with the chocolate mousse and fill the profiteroles. Pile on a serving plate. Drizzle with sauce.
