I remember staying in an old Irish guesthouse when I was growing up where a dessert trolley was rolled around the dining room after dinner and you could pick a dessert of your choice. I could never resist creamy profiteroles smothered in a warm thick chocolate sauce.
For the choux pastry:
60g salted butter
80g plain flor
3 large eggs
130ml water
For the chantilly cream:
200ml whipping cream
2 tbsp icing sugar
1 tbsp vanilla extract
For the chocolate sauce:
60ml single cream
30g caster sugar
50g dark chocolate (70% cocoa solids), finely chopped