The chocolate girl

The Best Chocolate Profiteroles. The recipe for choux pastry can vary and so can the recipe for the chocolate sauce which you smother the choux buns with. I tried many recipes without total satisfaction before I eventually combined this choux recipe with a thick chocolate ganache sauce. It's the perfect combination and everyone reaches for at least one more profiterole. Ingredients Choux Pastry 100g (4oz) butter 300ml(1/2pt) water 150g(5oz) plain flour (sifted) pinch of salt 4 eggs, beaten Chocolate Ganache 250g(9oz) plain chocolate 200ml(7fl oz) double cream Filling 400ml(14fl oz) double cream Splash of milk Method Preheat the oven to 220c, 425f, Gas mark 7. Line two large baking trays with silicone or greaseproof paper (if using greaseproof, grease paper with butter).  To make the choux pastry - melt the butter slowly in a saucepan, add the water. Bring to the boil.  Add the flour and salt all at once and beat well unti

Toblerone Mousse. The honey and almond nougat in a Toblerone gives this mousse a pleasant and morish twist. Ingredients 200g/7oz Toblerone, 425ml/ 3/4 pt double cream, the whites of 3 medium eggs. Plus, extra double cream and Toblerone triangles for decoration. Method   Melt the Toblerone in a bowl over a pan of just-boiled water.  Whip cream using an electric hand whisk until it just holds its shape.   Fold cream into the chocolate using a metal spoon. Whisk the egg whites until stiff.  Fold the stiff egg whites into the chocolate-cream mixture until completely blended in.   Divide between six glass bowls or dollop into one big one. Then chill in the fridge for at least an hour. Decorate with swirls of whipped double cream and a Toblerone triangle before serving.