Profiteroles with Caramel Ice Cream and Warm Cocoa Sauce

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By Emily Luchetti

Published 1993

  • About

In France I was served profiteroles with warm chocolate sauce in the most decadent manner: As a plate of profiteroles and ice cream was placed in front of me, the waiter hovered with a silver pitcher, eighteen inches tall, full of hot cocoa sauce. He poured until I said stop, which, since I was so mesmerized by the entire process, was about 5 minutes later!