There’s something truly irresistible about profiteroles with chocolate—those delicate choux pastry puffs, filled with luscious cream and generously drizzled with glossy chocolate sauce.
It’s a timeless French dessert that delivers the perfect contrast of textures: light and crisp on the outside, smooth and creamy on the inside, finished with a rich chocolate topping.
Although they look like something you'd find in a high-end patisserie, profiteroles with chocolate are surprisingly simple to make with a few expert techniques.
Whether you're a passionate home baker or just diving into French desserts for the first time, mastering profiteroles with chocolate is both achievable and incredibly rewarding.
From dinner parties to weekend indulgences, profiteroles with chocolate never fail to impress—and once you’ve had a bite, you’ll understand why they remain a beloved classic across generations.
What Makes These Chocolate Profiteroles Special
Profiteroles with chocolate have delighted dessert lovers for centuries—and with good reason.
These light, elegant choux pastry puffs originated in France and have earned their place on dessert menus around the world.
Unlike many heavier or overly sweet pastries, profiteroles with chocolate offer a delicate, balanced indulgence that satisfies without overwhelming the palate.
What truly sets this dessert apart is the contrast of textures and flavors: crisp, airy choux shells filled with silky cream, custard, or even ice cream.
All crowned with a generous pour of rich, velvety chocolate sauce. It’s this combination that makes profiteroles with chocolate a standout dessert, both in taste and presentation.
Perfect for elegant dinner parties or indulgent weekend baking sessions, profiteroles with chocolate are a crowd-pleaser that feels both classic and luxurious.
Whether served with espresso, dessert wine, or a glass of champagne, they elevate any occasion with ease and charm.
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Ingredients
For the Choux Pastry:
- Water
- Whole milk
- Unsalted butter
- Granulated sugar
- Salt
- All-purpose flour
- Large eggs
For the Filling (Choose One):
- Heavy whipping cream, powdered sugar, and vanilla extract
- Vanilla custard
- Vanilla ice cream
For the Chocolate Sauce:
- High-quality dark chocolate
- Heavy cream
- Unsalted butter
- Corn syrup or honey
- Vanilla extract
See recipe card for quantities.
Instructions
Make the Choux Pastry and Bake
- Combine water, milk, butter, sugar, and salt in a saucepan and bring to a boil. Remove from heat, add all the flour at once, and stir vigorously until a smooth ball forms. Return to low heat briefly to dry the dough, then transfer to a mixer and let cool slightly.
- Add eggs one at a time, beating well after each addition until dough is smooth and glossy. Transfer to a piping bag and pipe 1.5-inch rounds onto lined baking sheets.
- Bake at 375°F for 25-30 minutes until golden and hollow-sounding when tapped. Let cool slightly in the turned-off oven with the door cracked, then cool completely on a wire rack.
Prepare the Filling and Chocolate Sauce
- For whipped cream filling: Whip cream with sugar and vanilla until stiff peaks form. For custard: Use prepared custard. For ice cream: Allow to soften slightly.
- Make chocolate sauce by heating cream until it simmers, pour over chopped chocolate, let sit briefly, then stir until smooth. Add butter, corn syrup, and vanilla, stirring until glossy.
- Keep sauce warm or gently reheat before serving.
Assemble the Profiteroles
- Cut profiteroles in half horizontally with a serrated knife.
- Fill the bottom halves with your chosen filling, then place the top halves on.
- Arrange on a serving plate and pour or drizzle warm chocolate sauce over the top just before serving.
- Preparing the Choux Pastry: Piped choux pastry rounds ready for baking on a parchment-lined tray.
- Preparing the Filling and Chocolate Sauce: Ingredients for filling and chocolate sauce arranged on the counter.
- Assemble the Profiteroles: Assembled profiteroles filled with cream and topped with chocolate sauce.
Equipment For Profiteroles with Chocolate
- Medium heavy-bottomed saucepan – essential for making the choux pastry
- Stand mixer or hand mixer – makes incorporating eggs much easier
- Piping bags and tips – for shaping uniform profiteroles
- Baking sheets with parchment paper – prevents sticking
- Wire cooling rack – ensures crisp, not soggy, pastries
- Small saucepan – for making the chocolate sauce
A good quality, heavy-bottomed saucepan is particularly important when making choux pastry. If you don't have a stand mixer, a hand mixer works fine, or you can even mix by hand with a wooden spoon if you have strong arms!
Expert Tips for Perfect Profiteroles
- For the crispiest profiteroles, make a small hole in the bottom of each baked pastry with a toothpick and return to the turned-off oven for 5 minutes. This allows steam to escape and helps dry out the insides.
- The choux pastry consistency is crucial – it should be pipeable but still hold its shape. Test by dipping a spoon in the dough and lifting it; the dough should hang in a V-shape.
- Make sure your eggs are at room temperature for the best incorporation into the dough.
- Don't open the oven while baking, especially during the first 20 minutes, or your pastries might collapse.
- For a smoother chocolate sauce, use a high-quality chocolate with at least 60% cocoa content.
Recipe Variations
Replace all-purpose flour with a cup-for-cup gluten-free flour blend. The structure might be slightly different, but they'll still puff beautifully.
Dairy-Free Option
Use coconut oil instead of butter in the choux pastry, coconut cream for the filling, and dairy-free chocolate for the sauce.
Flavor Variations
- Add a tablespoon of coffee powder to the chocolate sauce for mocha profiteroles
- Infuse the cream for the filling with lavender, orange zest, or mint
- Use flavored ice creams like coffee or hazelnut for unexpected twists
- Add a splash of liqueur like Grand Marnier or Baileys to the chocolate sauce
Mini Profiteroles
Pipe smaller rounds (about 1 inch) for bite-sized treats. Reduce baking time by about 5 minutes.
Storage
Fridge Storage
- Unfilled baked profiteroles can be stored in an airtight container for 2-3 days.
- Filled profiteroles are best eaten the same day but can be refrigerated for up to 24 hours (though they may soften).
Freezing Instructions
- Baked, unfilled profiteroles freeze beautifully for up to 1 month. Store in an airtight container.
- Thaw frozen profiteroles at room temperature, then crisp them up in a 325°F (165°C) oven for 5-7 minutes.
- The chocolate sauce can be made ahead and refrigerated for up to 1 week. Reheat gently in the microwave or on the stovetop.
Make-Ahead Options
- Prepare the choux pastry dough up to 2 hours ahead and keep at room temperature before piping and baking.
- Make all components separately ahead of time and assemble just before serving for the freshest result.
The Secret to Perfect Profiteroles with Chocolate That Pastry Chefs Swear By
Years ago, while training in a tiny Parisian patisserie, I learned a trick that completely transformed the way I make profiteroles with chocolate.
It wasn’t a fancy ingredient or high-end equipment—it was a humble little secret that chefs rarely write down.
As soon as the profiteroles come out of the oven, you gently pierce the bottom or side of each puff with a toothpick or the tip of a paring knife.
Why? Because that little poke releases trapped steam, keeping the inside perfectly dry and crisp, ready to hold luscious cream without turning soggy.
It’s one of those small, easily overlooked steps that separates average pastries from truly exceptional profiteroles with chocolate.
Trust me—once you try it, you’ll never skip it again.
FAQ
What is a chocolate profiterole?
A chocolate profiterole is a small, round French pastry made from light and airy choux dough. The pastry shell is typically filled with whipped cream, custard, or ice cream, then topped with rich chocolate sauce. Profiteroles with chocolate combine delicate pastry, creamy filling, and decadent chocolate for a classic dessert that's both elegant and satisfying.
What's the difference between profiteroles and croquembouche?
Profiteroles and croquembouche both use choux pastry, but serve different purposes. Profiteroles with chocolate are individual desserts of cream-filled pastry puffs topped with chocolate sauce. A croquembouche is a towering French celebration cake made by stacking profiteroles in a cone shape, binding them with caramelized sugar, and decorating with spun sugar, often served at weddings.
How do you make chocolate topping for profiteroles?
To make chocolate topping for profiteroles with chocolate, heat 1 cup heavy cream until simmering, then pour over 8 ounces chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Add 2 tablespoons butter and 1 tablespoon corn syrup for shine. Pour the warm sauce over filled profiteroles just before serving for a glossy finish.
What is the traditional filling for profiteroles?
The traditional filling for profiteroles with chocolate is Crème Pâtissière (vanilla custard), though whipped cream is equally common in modern recipes. In France, you'll often find them filled with vanilla ice cream (becoming "profiteroles au glace"). The filling should be cool and creamy to contrast with the light pastry and rich chocolate topping.
Bring a Taste of Paris Home with These Irresistible Profiteroles with Chocolate
With their crisp shells, creamy centers, and luscious chocolate topping, these profiteroles with chocolate are more than just a dessert—they’re a showstopper that brings the charm of a French patisserie right into your kitchen. And the best part? You don’t need to be a professional pastry chef to make them. With the step-by-step guidance and insider tips in this recipe, you’ll be serving up bakery-worthy profiteroles that look stunning and taste divine.
Whether you're planning a romantic dinner, a festive gathering, or just treating yourself on a quiet weekend, these profiteroles with chocolate are guaranteed to impress. Their versatility means you can fill them with anything from vanilla cream to espresso custard or even homemade ice cream—the options are endless.
If you're in the mood to explore more delicious treats, don’t miss our Easy Pecan Mini Pie Recipe for bite-sized southern comfort or the refreshing Lemon Ice Box Pie Recipe for a citrusy twist perfect for warmer days.
Have you tried your hand at making profiteroles with chocolate? What’s your favorite filling or topping combo? Share your thoughts, photos, and baking stories in the comments below—we’d love to hear from you!
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Pairing
These are my favorite dishes to serve with Profiteroles with Chocolate
Profiteroles with Chocolate
Equipment
- Medium saucepan For choux pastry and chocolate sauce
- Stand or hand mixer To incorporate eggs into dough
- Piping bag with round tip To pipe uniform profiterole shapes
- Baking sheets Lined with parchment
- Wire rack For cooling pastries
- Serrated knife To slice puffs for filling
Ingredients
For the Choux Pastry:
- ½ cup Water
- ½ cup Whole milk
- ½ cup Unsalted butter Cut into pieces
- 1 teaspoon Granulated sugar
- ¼ teaspoon Salt
- 1 cup All-purpose flour
- 4 Large eggs At room temperature
For the Filling (choose one):
- 1 cup Heavy cream For whipped cream option
- 2 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- — — Vanilla custard As alternate filling
- — — Vanilla ice cream Softened slightly
For the Chocolate Sauce:
- 4 oz Dark chocolate At least 60% cocoa chopped
- ½ cup Heavy cream
- 1 tablespoon Unsalted butter
- 1 tablespoon Corn syrup or honey Adds gloss
- ½ teaspoon Vanilla extract
Instructions
- Combine water, milk, butter, sugar, and salt in a saucepan and bring to a boil. Remove from heat, stir in flour.
- Return pan to low heat and cook dough for 1–2 minutes until it forms a smooth ball.
- Transfer dough to mixer, let cool slightly. Add eggs one at a time, beating until smooth.
- Pipe dough into 1.5-inch rounds on baking sheets.
- Bake at 375°F for 25–30 minutes until golden. Let cool.
- Whip cream with sugar and vanilla OR prepare custard or ice cream.
- Simmer cream, pour over chocolate, let sit, stir in butter, syrup, and vanilla.
- Slice profiteroles, fill with chosen filling, top with chocolate sauce.
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