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1
Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
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2
Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
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3
Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
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4
May be served warm or chilled.
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5
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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6
To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.
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7
Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.
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8
Remove from the heat and scrape the dough into a mixing bowl.
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9
Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
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10
Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically.
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11
When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
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12
Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible.
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13
You can use a pastry bag fitted with a star tip or a large spoon, your choice.
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14
Place the pans in the oven and bake for 10 minutes.
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15
Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
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16
Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch.
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17
The profiteroles should be golden brown and well-risen.
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18
Allow the shells to cool before filling.
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19
Using a serrated knife, slice the pastry puffs almost in 1/2.
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20
Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream.
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21
Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.
