Chocolate Truffles with Chocolate Sauce

To make the light dough, heat the water, butter, and salt over low heat

Avoid boiling; remove from heat and add flour all at once

Beat for 2 minutes until the dough is smooth and free of lumps

Let it cool slightly and then add eggs one at a time, beating well after each addition

Add enough eggs so that the mixture falls easily off a spoon

Mold into truffles on a greased baking sheet using a large cookie scoop or a spoon

Bake in a moderate oven (200°C) for 20 minutes or until lightly browned

Remove from oven, make a lateral cut to allow steam to escape, and let cool completely

While the truffles are cooling, prepare the chocolate sauce

Mix cornstarch with a little milk

Place in a saucepan with the remaining milk and sugar

Heat over low heat until the sugar dissolves

Bring to a boil, then reduce heat and simmer for 2 minutes without stirring

Add chocolate and butter

Stir until melted

Let cool

To freeze: Place truffles on a baking sheet in the freezer, then transfer to plastic bags or containers and seal

For defrosting truffles, unwrap and place on a baking sheet

Reheat in a moderate oven (200°C) for 10 minutes

Let cool again

To defrost chocolate sauce, remove from freezer and let sit at room temperature for 30 minutes before using

Heat gently, stirring occasionally

To serve: Fill the truffles with whipped cream or your preferred topping

Arrange on a plate and pour warm chocolate sauce over them

Serve immediately.