Chocolate Mousse Profiterole Tower

Make your family feast a memorable one this Easter, with this show-stopping profiterole tower
Chocolate Mousse Profiterole Tower
ITP Images
Chocolate Mousse Profiterole Tower
April 11, 2019
Level Intermediate
Preparation Time 45 minutes
Cooking Time 20 minutes
Serves 6-8


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

For the profiteroles

140g cake flour
80g salted butter, cut into small blocks
250ml spinneysFOOD Bottled Water
5 large eggs, lightly beaten

For the chocolate mousse

200g 70% dark chocolate, chopped, plus extra (melted), for drizzling
30g butter, at room temperature
250ml whipping cream
3 tbsp strong coffee, cooled
3 large egg whites, at room temperature
4 tbsp spinneysFOOD Extra Fine Caster Sugar

METHOD

  • 1

    reheat the oven to 200°C, gas mark 6

  • 2

    Sift the flour into a bowl. Heat the butter and water until just melted then bring to a rolling boil

  • 3

    Immediately remove from the heat and add all the flour at once

  • 4

    Mix until a smooth dough forms, place back on the heat and cook for about 1 minute or until the pastry pulls away from the sides of the pot. Allow to cool completely

  • 5

    Beat the eggs into the pastry a little at a time until smooth and shiny

  • 6

    Place the pastry in a piping bag fitted with a large straight nozzle

  • 7

    Pipe the dough into small blobs the size of a walnut on a baking tray. Allow the choux to stand for 1 hour for the gluten to relax

  • 8

    Bake in the preheated oven for about 15-20 minutes or until puffed up and golden. Turn off the oven, remove the puffs, make a small hole in the bottom of each puff using a sharp knife to allow steam to escape and immediately return to the oven to dry out for 15 minutes

  • 9

    To make the mousse, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until melted. Remove from the heat and allow to cool

  • 10

    Whip the cream to soft peaks and stir in the coffee

  • 11

    In a clean bowl, whisk the egg whites until soft peak stage, then gradually add the sugar while continuing to whip the whites until stiff and glossy

  • 12

    Check that the chocolate is at room temperature, then fold the whipped cream quickly into the chocolate in 2 additions. Fold in the whites all at once (the mousse will be soft)

  • 13

    Pour this into a disposable piping bag fitted with a plain nozzle. Refrigerate until set. Pipe the chocolate mousse into the bottom of each choux puff to fill. Stack the profiteroles into a tower and drizzle with the extra melted chocolate

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