PROFITEROLES 65g plain flour Pinch salt 150ml water 50g butter, diced 2 medium eggs beaten
FILLING 100g Montezuma’s Dark Chocolate Chilli 150ml double cream
Preheat oven 220C Gas Mark 7
Line a baking tray with greaseproof paper.
Sieve the flour and salt on to piece of greaseproof paper.
Put the water and butter into a medium saucepan and slowly bring to the boil. Remove the pan from the heat, tip in the flour and beat well.
Gradually beat in the eggs. The mixture should be very thick and shiny.
Using 2 teaspoons heap balls of mixture on to the baking tray, leaving room for them to spread during cooking.
Bake in a pre-heated oven for 10 minutes, reduce the oven temperature to 170C Gas mark 5, cook for a further 10 minutes until well risen, and golden brown. Remove from the oven, and slit open to allow the steam to escape. Leave to cool.
Break up the chocolate into a bowl and place over a saucepan of simmering water. Stir until melted. Remove the bowl and leave on one side.
Whisk the cream until thick. Fill the profiteroles with the cream, and dip into the melted chocolate. Leave to set.