Dip into this delicious liquid gold.
- 200 gms semi sweet chocolate
- 1/2 cup milk
Break the chocolate into pieces.
Put in a heatproof bowl. Place the bowl over a pot of simmering water, still on the stove with low heat.
Pour in the milk. Stir till everything has melted together.
While the profiteroles are baking, you can scoop your thick and cold custard cream into a piping bag while letting the chocolate sauce cool.