Dolci
Free recipe
Profiteroles al Cioccolato
Choux puffs filled with vanilla gelato and drowned in warm bittersweet chocolate.
Level: Medium
Chef tested
Printable
Method
- Pipe 30 small choux puffs onto a tray.
- Bake at 200C for 22 minutes until golden and dry.
- Cool, slice and stuff each with vanilla gelato.
- Stack into bowls, smother in warm chocolate ganache.
Chefs note
This recipe is included with every Vino Santo membership, along with print-friendly cards and step-by-step video for members.
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