Mint Chocolate Mocha Profiteroles {Farmer’s Market Friday}
Prep time
Cook time
Total time
Mint Chocolate Mocha Profiteroles are chocolate pate choux puffs filled with fresh mint ice cream with mocha ripple, and topped with luscious chocolate mocha sauce.
Serves: 40 profiteroles
For the choux pastry:
  • 1 cup water
  • 1 stick (4 ounces) unsalted butter
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 3 tablespoons unsweetened cocoa powder (I used Valhrona)
  • ¼ teaspoon instant espresso powder
  • 4 large eggs
  • One recipe Fresh Mint Ice Cream with Mocha Ripple, using the leftover ripple as the chocolate mocha sauce for the profiteroles.
  1. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  2. Whisk together the flour, cocoa powder, and espresso powder in a small bowl and set aside.
  3. Place the water, butter, sugar, and salt in large saucepan and heat over low heat until the butter melts completely. Once the butter has melted, increase the heat to high and bring to a low boil. Reduce the heat to medium and add the flour mixture all at once, stirring vigorously with a wooden spoon until the dough is in a large cohesive mass and pulls away from the sides of the pan, about 3 minutes. Remove from heat and place in a large bowl to cool for a few minutes before adding the eggs. The dough can be beaten with a wooden spoon or the paddle attachment of a stand mixer for about 1 minute to speed the process along, or let stand until it's cooler than 140 degrees, about 10 minutes. Once cool enough, add the eggs one at a time, beat vigorously until incorporated after each addition.
  4. Place the dough into a large piping bag fitted with a ½" plain tip and pipe small mounds about 1½" in diameter about 2" apart, or spoon the dough onto the baking sheets. Using a knife, smooth out the tops if necessary. Bake 25-30 minutes till the tops have browned. Do not open the oven door until after the dough has puffed, about halfway through the baking time, or it will deflate. Once browned, remove from the oven and turn off. Using a paring knife, make a small slit near the bottom of each puff and place the puffs back in the turned off oven for 10 minutes to dry out the centers. Remove from oven and cool completely on a wire rack.
  5. When serving the profiteroles, split the puffs in half width-wise, fill with the mint ice cream, and drizzle over the chocolate mocha sauce. Serve immediately and enjoy!
Don't need all 40 of your profiteroles? You can freeze the dough in portion sizes on a baking sheet, then once frozen place in a zip top bag, thaw, and bake any time you want to impress your guests. You may also bake them up and freeze, thaw, and crisp for a few minutes in the oven.

Choux pastry recipe adapted from Emeril Lagasse's Chocolate Pate Choux Pastry.
Recipe by Flavor the Moments at