1 stick unsalted butter
1 1/4 cups all-purpose flour
5 large eggs
2 cups cream
2 1/2 cups heavy cream
16 ounces dark chocolate, finely chopped
Profiteroles can be baked in advance and frozen. If freezing, poke a hole in the bottom of them in advance of freezing with a pastry tip so they can be filled easily once thawed. The chocolate sauce makes about 4 cups. It can be halved to make less, or stored in the refrigerator for up to 1 week for use in other recipes.
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