Chocolate Profiteroles with Coffee Ice Cream and Bittersweet Chocolate Sauce

• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
• 3 tablespoons unsalted butter, cut into bits
• 1/4 cup plus 2 tablespoons water
• 1 tablespoon granulated sugar
• 2 large eggs
• coffee ice cream
• confectioners' sugar for sprinkling the profiteroles if desired
• 6 ounces fine-quality bittersweet chocolate, chopped
• 3 tablespoons water
• 1/4 cup heavy cream
• 2 tablespoons Kahlua or other coffee-flavored liqueur, or to taste

1. Into a bowl sift together the flour and the cocoa powder.
2. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted.
3. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball.
4. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition.
5. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400F.
6. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack.
7. The profiteroles may be made 1 day in advance and kept in an airtight container.
8. Reheat the profiteroles on a baking sheet in a preheated 375F.
9. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
10. In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlua.
11. The sauce may be made 1 week in advance, kept covered and chilled, and reheated.
12. Makes about 1 cup.
13. With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole.
14. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.

allpurpose, cocoa, unsalted butter, water, sugar, eggs, coffee ice cream, confectioners, bittersweet chocolate, water, heavy cream, kahlua

Taken from www.epicurious.com/recipes/food/views/chocolate-profiteroles-with-coffee-ice-cream-and-bittersweet-chocolate-sauce-11110 (may not work)