Double Chocolate Profiteroles

Ingredients

White Chocolate Mousse

 

1 cup heavy whipping cream, divided

4 ounces white chocolate, finely chopped

 

Profiteroles

 

1/2 cup plus 2 tablespoons flour

2 tablespoons unsweetened cocoa powder

3/4 cup water

3 tablespoons butter

1 tablespoon granulated sugar

1/4 teaspoon salt

3   eggs, lightly beaten

 Fresh blackberries, raspberries or sour cherries in syrup, drained (optional)

 Powdered sugar

 

Directions

1

For white chocolate mousse, place 1/2 cup of the cream in Small Micro Cooker . Microwave on HIGH 45 seconds. Pour hot cream over chocolate in ; stir until chocolate is melted and smooth. Stir in remaining 1/2 cup cream. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse with Stainless/Silicone Sauce Whisk until soft peaks form.

 

2

 

Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in Saucepan . Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in Classic Batter Bowl . Add eggs; whisk until smooth and very thick.

 

3

 

Lightly spray Deluxe Mini Muffin Pan with vegetable oil. Attach open star tip to Easy Accent Decorator ; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely. Cut off tops of puffs. If desired, place one berry into bottom of each puff. Fill each puff with mousse using Small Scoop ; replace tops. Sprinkle lightly with powdered sugar; serve immediately.

Yield:

  ,24 servings of 3 profiteroles

Nutrients per serving:

Calories 290, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 20 g, Protein 5 g, Sodium 160 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 medium-fat meat, 4 fat (1 carb)

Cook's Tips:

Pipe batter into pan, filling wells about halfway. Use a wet fingertip to smooth top of rosette for a more even shape. Bake until puffs appear dry on surface and in cracks.

Venting the puffs by making a small cut in side will prevent them from deflating or becoming soggy. Use Bread Knife to slice tops off of cooled puffs.