Divine Very Chocolatey Profiteroles with Raspberries

Prep Time

20 minutes

Cooking Time

10 minutes + 10 minutes drying out



This classic profiterole is updated with chocolate cream and fresh raspberries making it a perfect treat for warm and sunny days.


For the Profiteroles
  • 30ml Water
  • 30ml Full fat milk
  • 50g Butter
  • 2 Small eggs
  • 75g Plain flour
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
For the Chocolate Cream
  • 200ml Double Cream
  • 30g Divine 70% Dark Chocolate
For the Chocolate Sauce
  • 50g Dark 70% Chocolate
  • 25g Butter
  • Punnet of Raspberries



For The Profiteroles

Sift the flour and set aside. Place the milk, water, butter, salt and sugar in a pan and bring to the boil. Remove from heat and add the flour stirring vigorously. Place back on the heat for 1 minute and stir until it begins to move away from the sides.


Allow to cool for 5 minutes, then one at a time, combine the eggs with the flour mixture. Pre-heat the oven to 175°. Transfer to a piping bag and pipe. Dab the piped profiteroles with water to neaten. Allow to dry out for 10 minutes.


Bake for 10-15 minutes or until a light golden brown. Remove from oven and pierce with a small spoon. Allow to dry out on a cooling rack.


For The Chocolate Cream

Melt 30g of chocolate and set aside. Measure out the cream and add the sugar, add in the chocolate and carefully whisk until it takes shape. Be careful not to over-whisk as it will split.


For the Sauce

Melt the chocolate and butter and allow to cool a little. Decorate the profiteroles and set the raspberries on top.