Warm Cocoa Sauce for the Profiteroles


  • ½ cup plus 2 tablespoons cocoa powder
  • cups water
  • 1 cup sugar
  • 6 tablespoons (¾ stick) sweet butter
  • 2 tablespoons heavy (whipping) cream


To make the cocoa sauce

Mix the cocoa powder with ½ cup of the water in a large bowl to make a thick paste.

Place the remaining cups water and the sugar in a heavy-bottomed saucepot and bring to a boil.

Stir into the cocoa paste.

Transfer the cocoa mixture back to the pot and simmer, stirring occasionally, for approximately 15 minutes, until it thickens enough to coat the back of a metal spoon.

Cool slightly and then whisk in the butter and cream.

Serve warm.

This sauce can be reheated in a double boiler.