Florentine Chocolate Profiteroles
A decadently light dessert, perfect for sharing with that special date. It will satisfy your sweet tooth, and although it looks fancy and hard-to-create-yourself, believe me when I say that it was surprisingly easy. And the best part? You can make it ahead of time, stash it in the freezer until you're ready to serve, and plate without ever needing a knife.
Source: Betty Crocker's Italian cookbook
1/2 c. water
1/8 c. butter
1/4 t. salt
1/2 c. all-purpose flour
1/2 c. whipping (heavy) cream
1 T. powdered sugar
1/4 t. freshly grated nutmeg
2 oz. semisweet baking chocolate
1 T. water
1 t. honey
Preheat oven to 400 degrees. Grease and flour a cookie sheet.
Heat 1/2 c. water, the butter, and salt to a rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat; cool 5 minutes. Beat in eggs, one at a time, until smooth. Drop by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
Bake about 30 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool. Cut off tops of puffs; reserve. Pull out any filaments of soft dough from puffs.
Beat whipping cream, powdered sugar, and nutmeg in chilled medium bowl with electric mixer on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
Heat remaining ingredients over low heat until smooth; drizzle over puffs. Freeze at least 2 hours until chocolate is firm, or serve immediately. Store covered in refrigerator.
A Note From The Little Lady: I was not able to fit my cookie sheet in my freezer, so I sent it straight to the refrigerator. I didn't have any problems. Freezing for two hours is probably unnecessary, but I wanted to give you the original instructions.