Chocolate Profiteroles With Coffee Ice Cream And Bitterswee

Directions

1. Make the profiteroles:Into a bowl sift together the flour and the cocoa pwdr. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a healthy pinch of salt and bring the mix to a boil over high heat, stirring till the butter is melted. Reduce the heat to moderate, add in the flour mix, and cook the mix, beating it with a wooden spoon, till it pulls away from the side of the pan, forming a ball. Transfer the mix
2. to a bowl and with an electric mixer at high speed beat in the Large eggs, 1 at a time, beating well after each addition. Drop the mix by rounded Tbsp. onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400F. oven for 20 to 25 min, or possibly till they are puffed and crisp, and let them cold on a rack.
3. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375F.
4. oven for 5 min, or possibly till they are crisp, and let them cold on the rack.
5. Make the chocolate sauce:In a heatproof bowl set over a saucepan of simmering water heat the chocolate with the water and the cream, stirring till the mix is smooth, and stir in the kahlua. The sauce may be made 1 week in advance, kept covered and chilled, and reheated.
6. Makes about 1 c..
7. With a serrated knife cut each profiterole in half crosswise, throw away any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 c. of the sauce onto each of 4 dessert plates, and arrange
8. 3 profiteroles on each plate.
9. Makes 12 profiteroles, serving 4.