150ml cold water

50g butter

60g plain flour

1 tsp sugar

2 eggs

200ml whipping cream

200g Dark chocolate

Equiptment

Saucepan

Mixing bowls

Whisk

Piping bags

Baking parchment

Baking tray

1. Preheat the oven to 200c

2. Combine cold water and butter into a saucepan and melt over a moderate heat

3. Once melted take off the heat and add in the flour and sugar and beat until combined and pulls away from the sides of the pan

4. In a seperate bowl crack and whisk together the eggs

5. Gradulally combine together the egg and flour mixture together and beat until a glossy paste

6. Empty mixture into a piping bag with either a large round tip of no tip at all

7. Wet the parchment paper then shake to remove exces water and spread onto a baking tray

8. Pipe out the profiteroles about a 1 ½ inch circle by piping straight downand then flatten any peaks by wetting your finger and gently pressing the dough into place. Be careful to leave space between each role as they will expand

9. Place into the over for 30 minuites

10. Once cooked pierce a hole in the bottom of each profiterole

11. In a mixing bowl, whip the cream until thick and empty into a piping bag

12. Once profiteroles are cool pip the whipping cream into each one through the hole pierced in the bottom

13. In a mixing bowl melt the dark chocolate and add a splash of water

14. Dip each profiterole into the chocolate and arrrange on a serving board or platter

Enjoy!