Make the choux pastry as directed, but
include 2 tsp icing sugar with the water and butter. Pipe the paste in
3-inc well separated rounds on to a greased oven tray and bake in a hot
oven 220C, 425F, Gas 7 for 30 minutes. If they start to brown too fast,
turn down the oven to 190C, 375F, Gas 5 after 20 minutes. When cooked,
make a slit in the side of each profiterole to allow the steam to escape
and return to the oven, turned off and with the door lightly open, for a
further 10 minutes to dry out. Stand on a rack to cool.
Make the chocolate sauce by grating the
chocolate into the water in a saucepan and gently melting it, stirring
all the time. When it is smooth and creamy, remove from the heat and
stir in first the cream, then the softened butter. Keep warm until
needed.
To serve, put some ice cream in the centre
of each profiterole, stand in individual bowls and pour over the
chocolate sauce.
