Here’s a delicious way to ring out 2012. I adore profiteroles – I used to choose chocolate-covered cream puffs instead of a birthday cake. I sometimes succumb to the frozen tubs at the grocery store (perfect for chocolate fondue, by the way), but they’re not at all hard to make from scratch. My friend Shaina’s new book, Desserts in Jars, has a recipe for profiteroles in jars, which is kind of a fun presentation. I still have a plethora of jars in the basement.
Fill the cooled profiteroles with cream or ice cream – peppermint ice cream would be pretty fab, no? – then top with warm chocolate or hot fudge sauce. I’ve taken to making a quick ganache by simmering a cup of cream, then adding 8 oz. chopped dark chocolate, letting it sit, then stirring until smooth.