Ice cream profiterole sandwiches with salted chocolate sauce
- December 2017
- Makes 16
- Hands-on time 45 min, oven time 27-28 min
We’ve put an elegant dinner party twist on ice cream sandwiches with this profiterole version, drowned in a river of salted chocolate sauce.
- 14.3g (8.2g saturated)
- 21.1g (13.8g sugars)
Use any ice cream you fancy (we like caramel). Remove the tub from the freezer about 15 minutes before using.
Bake the profiteroles up to 24 hours ahead and store in an airtight container. If they’re a little soft the next day, warm in a low oven until crisp again. Make the chocolate sauce up to 24 hours ahead and keep covered in the fridge. Warm over a gentle heat on the hob until smooth and runny again.
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