ingredients

For the chocolate sauce:

300ml double cream

150g milk chocolate, broken into pieces

100g dark chocolate 68%, broken into pieces

For filling and serving:

1 cup heavy cream, whipped or store bought whipped cream

Sliced almonds, toasted

Fresh strawberries, sliced

Mint leaves

Additional ingredients:

6 medium choux buns

equipment

Medium saucepan

Wooden spoon

1 food mixer with flat beater attachment, optional

1 piping bag with 10mm and filling nozzle

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Instructions
Step 1
Whip the cream until you get soft peaks or use store bought whipped cream.
Step 2
Put the cream into a piping bag with a small nozzle and fill the choux pastries.
Step 3
To make the chocolate sauce: Heat the double cream in a pan and bring it almost to boiling then take off the heat. Add the milk and dark chocolate and stir until you have a smooth sauce.
Step 4
Arrange the cream-filled choux pastries pyramid-style on a large serving dish and pour over the chocolate sauce. Serve with strawberries, sliced almonds and mint leaves.