Sometimes, good things in life happen. I was sitting in the computer rooms one afternoon post-savory meal and thinking to myself "Gosh I really feel like something sweet". In walks a classmate with a tray of profiteroles and she offers me one.
Blessing from the sky? Yes indeed.
What really struck me about these profiteroles was that instead of the usual creme anglaise filling, she had a chocolate mousse filling. DELICIOUS. My verdict was 2 thumbs up, fueled on the fact that it was exactly what I was in the mood for.
Chocolate mousse profiteroles stayed in my mind until I finally succumbed and decided to make my own. I've already written two profiterole posts (plain and toffee-coated) but hey, if I can't get enough, neither can you :). This is the original recipe I followed.
Chocolate Mousse Profiteroles
For the chocolate mousse
- 150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
- 2 tbsp of whipping cream
- 3/4 cup of whipping cream
- 1 large egg, separated
- 250 ml water
- 100 grams butter, roughy chopped
- 150 gm plain flour
- 4 large eggs
- icing sugar for dusting (I chose to top mine with chocolate ganache)
For the chocolate mousse...
1. Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
2. Heat gently and stir chocolate/cream mixture with a spoon until the chocolate is melted and smooth.3. Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
4. Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.5. Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture.6. Spoon mousse into a large bowl. Cover and refrigerate for 1 hour. You could also spoon into serving glasses, chill and eat as is.
For the profiteroles...
1. Preheat oven to 400F (200C). Line two baking trays with baking paper.
2. Bring 1 cup water and butter to boil in heavy medium saucepan.
3. Reduce heat to low; add flour.
4. Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming ball, about 5 minutes. Stirring for this amount of time works the gluten in the dough. Transfer dough to a large bowl. Allow to cool slightly before adding eggs -- about 5 minutes.
5. Using hand-held mixer, beat in eggs 1 at a time, blending well after each addition.
6. Spoon dough into pastry bag fitted with 1/2-inch plain tip.
7. Pipe 1-inch tall rounds on prepared baking sheets, spacing 1 inch apart.
8. Bake until golden brown and puffed for about 20-22 minutes. Do not open the oven door during this time.
9. Remove the puffs from oven and turn off heat.
10. Pierce the side of each puff with tip of small knife. Return puffs to oven; let them stand 10 minutes with the oven door ajar.
11. Remove puffs from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
12. When you're ready to serve, gently open the profiteroles and then spoon or pipe in the chocolate mousse.13. Serve on a plate and dust with icing sugar (I used chocolate ganache as a topping).
I ended up being rushed for time so I didn't bother waiting for the profiteroles to cool down completely before cooling. I also hate piping so I just cut a giant slash in the side of each profiterole and spoon a blob of filling in. Not much attention to detail was given to the chocolate coating either. The end result is quite hideous.
Despite this, I assure that they tasted good. If you've been eating custard profiteroles your whole life, live a little and give chocolate mousse a go. It's such an awesome match.