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
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.