24 cream puffs or profiteroles (store-bought or homemade, without filling. You can also order them)
200 grams of vanilla ice cream or whipped cream
250 grams of milk chocolate or semi-sweet chocolate for the topping
2 cups of warm water
6 tablespoons of heavy cream
2 tablespoons of unsalted butter
24 cream puffs or profiteroles (store-bought or homemade, without filling. You can also order them)
200 grams of vanilla ice cream or whipped cream
250 grams of milk chocolate or semi-sweet chocolate for the topping
2 cups of warm water
6 tablespoons of heavy cream
2 tablespoons of unsalted butter
With the help of a knife, remove the tops from each cream puff and place them in the refrigerator
Grate the chocolate, add the warm water, and heat it over low heat for 2 minutes, stirring constantly to melt
Remove from heat
Add the heavy cream to the melted chocolate and mix gently
Add the unsalted butter gradually and whip vigorously
Keep the bowl over warm water to prevent cooling
Remove the cream puffs from the refrigerator, fill them with whipped cream, and arrange them on a plate
Cover with the warm chocolate topping and serve immediately.
