Cocoa Cream Puffs
This makes an absolutely outrageous dessert for two people, and knocks profiteroles into a cocked hat!
Put the milk, butter, salt and sugar into a pan and bring to the boil, then remove from the heat and whisk in the sifted flour. Whisk until smooth and then leave until just warm to the touch. Add the egg and whisk again until smooth. Put dollops (a large soup or dessert spoonful) of the mixture onto a well greased baking tray and cook on the top shelf of the oven, at 200oc for 17-18 minutes until brown and crisping. Turn the oven off and leave the puffs in for a further 10 minutes or so, then place on a rack to cool.
Melt the chocolate in a bain marie and whisk the cream until it starts to stiffen. When the chocolate is melted, stir, and add to the whipped cream. Whisk again, immediately, until the chocolate is fully incorporated. Leave to stand in the fridge for 10 minutes.
To serve:- Open the puffs gently with your fingers, fill with cocoa cream and arrange on a plate. Decorate with the rest of the cocoa cream and raspberry coulis.