Ingredients

• 1 cup Water
• 0.5 cup Unsalted butter
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Salt
• 1 cup All-purpose flour
• 4 Large eggs
• 1 pint Vanilla ice cream
• 6 oz Dark chocolate
• 0.5 cup Heavy cream
• 1 tablespoon Unsalted butter (for sauce)

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine water, 1/2 cup butter, sugar, and salt. Bring to a rolling boil over medium heat, stirring until butter is melted.

3. 3

   Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

4. 4

   Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. Transfer the dough to a large bowl.

5. 5

   Add eggs one at a time, beating well with a mixer or wooden spoon after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape.

6. 6

   Transfer the choux pastry to a piping bag fitted with a round tip (or use two spoons). Pipe 1-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.

7. 7

   Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until golden brown, puffed, and hollow-sounding. Turn off the oven, crack the door open, and let them cool for 15 minutes to prevent deflating.

8. 8

   While profiteroles cool, prepare the chocolate sauce: In a small saucepan, gently heat heavy cream until simmering. Remove from heat, add chopped dark chocolate and 1 tablespoon butter, and let sit for 5 minutes. Whisk until smooth and glossy.

9. 9

   Once cooled, slice each profiterole horizontally in half. Fill the bottom half with a scoop of vanilla ice cream, then place the top half back on.

10. 10

    Arrange filled profiteroles on a serving platter and generously drizzle with the warm chocolate sauce. Serve immediately.