My favorite Christmas dessert ever!   Well, all year round.....


Chocolate sauce:                                                                   Vanilla cream:

200g dark chocolate                              200ml milk          
250ml double cream                             250ml double cream
1 spoon coffee                                                                   80g instant vanilla pudding



                                    Profiteroles:

                         65g Gluten Free plain flour
                            50g butter
                             2 medium eggs beaten
                            1 teaspoon vanilla essence
                           125ml cold water

Method:

1. Chocolate sauce - put the double cream in a sauce pan over a medium heat,
    as soon as you see little bubbles on the edge, take it off the heat and stir in the
    chocolate.
2. Put 1/3 of the mixture in a small bowl and set aside.
3. Add the coffee to the remaining chocolate sauce, mix well and let it cool. put in the
    fridge.
4. Profiteroles - In a sauce pan, put the water and butter and stir over a medium heat
    until the butter melted.
5. Add the flour in one go, stirring fast until it became a dough. leave to cool for 5-7
    minutes.
6. Add the vanilla essence to the beaten eggs, and start adding the eggs to the dough a
    little bit each time, making sure all the egg has been combined with the dough before
    adding more egg.
7. On a baking paper, mark 12 circles, using a jar or a glass.  Turn the paper over and put it on a flat baking tray.
8. Put the profiteroles mixture in a pipping bag with large nozzle and fill the circles.
9. Bake in a pre-heated over to 180c for 12-15 minutes.
10. Vanilla cream - Put all ingredients in a mixer bowl, and whisk until creamy.
11. Remove the chocolate cream from the fridge, put it in a mixer bowl and whisk until
     creamy.
12. Put the vanilla cream in pipping bag with a big nozzle, and fill the profiteroles.
13. Warm the remaining chocolate sauce (1/3 amount we left aside) in the microwave for
      10 seconds.
13. Building the desert - In a large serving bowl, put the chocolate cream, pile the profiteroles on top and drizzle over the remaining chocolate sauce.