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Chocolate Dipped Profiteroles

Chocolate Dipped Profiteroles are an elegant dessert made from light choux pastry filled with cream and topped with rich melted chocolate. They offer a perfect mix of textures and flavors—ideal for any celebration or sweet craving.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 24

Ingredients
  

For the choux pastry:

  • 1/2 cup 1 stick unsalted butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the filling:

  • 2 cups heavy whipping cream OR vanilla custard
  • 1/4 cup powdered sugar if using whipped cream
  • 1 tsp vanilla extract

For the chocolate dip:

  • 1 cup semisweet chocolate chips or chopped dark chocolate
  • 2 tbsp butter

Instructions
 

  • Make the choux pastry: In a medium saucepan, combine water, butter, and salt. Bring to a boil.
  • Add flour all at once and stir vigorously until mixture pulls away from the sides and forms a ball.
  • Remove from heat and let cool slightly (about 5 minutes).
  • Beat in eggs one at a time, mixing well after each. Dough should be thick, shiny, and pipeable.
  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • Spoon or pipe tablespoon-sized mounds of dough onto baking sheet, spacing 2 inches apart.
  • Bake for 20-25 minutes until golden brown and puffed. Turn off oven and let sit for 5 minutes with door slightly open.
  • Cool completely before filling.
  • Make the filling: Whip cream with powdered sugar and vanilla until stiff peaks form (if using).
  • Fill the profiteroles: Cut a small slit in the side of each puff and pipe or spoon in the whipped cream or custard.
  • Make the chocolate dip: Melt chocolate and butter together in a microwave or double boiler until smooth.
  • Dip the tops of filled profiteroles in the chocolate and set on a tray to set.
  • Chill until ready to serve.

Notes

  • Don’t underbake the puffs; they need to be dry enough to hold their shape.
  • Let choux dough cool slightly before adding eggs to prevent scrambling.
  • For crispier puffs, poke a small hole in each and return to oven for 5 minutes to dry out.
  • Use a piping bag for neater filling and dipping.
  • Filled profiteroles are best eaten the same day.