Is this the ultimate choc-a-holic's temptation? Delicously decadent and double the chocolate.

Ingredients

• 1 packet of 14 profiteroles
• 1 litre white chocolate ice cream

Chocolate Sauce

• 250 grams dark chocolate (Energy is best)
• 1¼ cups cream
• 2 tblsp Cointreau or Grand Marnier

Method

1. Split profiteroles and fill with icecream. Refreeze until required, or for up to 24 hours.

Chocolate Sauce

1. Break chocolate into a heatproof bowl, then add the cream.
2. Heat gently over pan of hot water, until the chocolate has melted into the cream. (Or melt in the microwave on 50% power).
3. Stir in the Cointreau or Grand Marnier.
4. Allow to cool to room temperature, pour sauce over the profiteroles.
5. Serve the profiteroles in a glass jar with a good pouring of chocolate sauce and berries to garnish.