265
calories per serving
Active
time 15 minutes
Total
time 55 minutes
plus cooling
Makes 10 Servings
6 Tbsp.
butter or margarine
¼ tsp. salt
1 cup
all-purpose flour
4 large
eggs
4 oz.
bittersweet chocolate
½ cup
half-and-half or light cream
1 Tbsp.
sugar
1 quart
light vanilla ice cream
1.
Preheat oven to 400°F.
Grease and flour large baking sheet (or coat it with nonstick cooking spray
with flour).
2.
In 3-quart saucepan on
medium, heat 1 cup water, butter, and salt to boiling; cook until butter melts.
Remove from heat. Vigorously stir in flour all at once until mixture forms ball
and comes away from side of pan.
3.
Add eggs, one at time,
beating well after each addition, until batter becomes smooth and satiny.
4.
Drop batter by scant ¼
cups into 10 large mounds, 2 inches apart, onto prepared baking sheet. With
fingertip moistened with water, gently smooth tops to round.
5.
Bake 40 to 45 minutes,
or until puffs are deep golden-brown. Remove baking sheet from oven; with
knife, poke hole in 1 side of each puff to release steam. Turn off oven. Return
baking sheet to oven and let puffs stand 10 minutes to dry out slightly.
Transfer puffs to wire rack to cool completely.
6.
With serrated knife,
slice each cooled puff horizontally in half. With fingers, remove and discard
any moist dough inside.
7.
Meanwhile, coarsely
chop chocolate. In 1-quart saucepan on medium-high, heat half-and-half and
sugar just to boiling. Remove saucepan from heat; add chocolate and let stand 1
minute. Whisk until smooth.
8.
To serve, place 1 scoop
ice cream in each cream puff base; replace cream puff top, then drizzle with
warm chocolate sauce.
Each
serving about 6 g
protein, 28 g carbohydrate, 15 g total fat (9 g saturated), 1 g fiber, 99 mg
cholesterol, 180 mg sodium.