Profiteroles

Ingredients

50g margarine
120mls water
90g plain flour
1 tbsp sugar
2 eggs

400mls double cream

Chocolate Sauce

50g sugar
175g dark chocolate chips
200mls water
1 tsp margarine

Method

Preheat the oven to 200 and line 2 trays with baking paper.

Place the margarine and water in a saucepan and bring to the boil.
Remove from the heat and beat in the flour and sugar.
Leave to cool slightly, then gradually mix in the eggs.

Place about 20 teaspoonfuls on the trays, spaced apart.
Bake for 30 minutes or until crisp on the outside. Remove from the oven and slit the side of each profiterole.

Meanwhile whisk the cream with a tablespoon of sugar, until thick.

In a saucepan, melt the chocolate, sugar and water. Bring to the boil and simmer for 5 minutes, stirring occasionally. Stir in the margarine and leave to cool and thicken up.

To serve, fill the profiteroles with the cream, arrange on a dish and spoon over some of the sauce. Serve the rest of the sauce on the side.