Mary Berry’s chocolate dessert is ‘oh so delicious’ and simple to make

The weekend is here which means it’s time to relax, unwind and bake something yummy.

Chocolate profiteroles might seem like a daunting dessert to make, but with Mary Berry’s straightforward recipe there’s no need to leave this one to the professionals.

The recipe serves 12 people so invite your favourite chocoholics over and delight them with this delectable treat.

Mary described the recipe as “oh-so delicious and impressive, too”. She said: “Choux pastry is not difficult to make if the recipe is followed carefully. It is important to add the sifted flour all at once, so the mixture does not become lumpy.

“When we were taught at college, we were told to ‘shoot’ the flour in, which explains it well. Piled in a wonderful pyramid and scattered with spun sugar, this simple bun becomes the celebrated wedding cake, croquembouche.”

READ MORE: Mary Berry’s ‘classic’ pasta dish cooks in 10 minutes – easy recipe


  • 50g (2oz) butter
  • 150ml (¼ pint) water
  • 75g (3oz) plain flour, sifted
  • Two eggs, beaten, plus one extra egg, beaten
  • 200ml (⅓ pint) pouring double cream

For the sauce

  • 75ml (2½fl oz) double cream
  • 75g (3oz) Bournville dark chocolate, broken into pieces

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  1. Preheat the oven to 220°C/200°C fan/Gas seven and line a baking sheet with non-stick baking paper.
  2. Add the butter and water to a small saucepan over a high heat. Cook until the water is boiling and the butter has melted. Take off the heat and quickly add the flour all at once. Grab a wooden spoon and quickly beat until the mixture forms a smooth, thick dough. Add the beaten egg a little at a time, beating after each addition, until the egg is incorporated. The dough should be thick and smooth.
  3. Spoon 12 domes of the mixture onto the baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Turn down the temperature to 190°C/170°C fan/Gas five and bake for another 20 minutes.
  4. Take the buns out of the oven and turn the oven off. Slice all the buns in half and put them cut side up back on to the baking sheet. Put them back in the oven for 15–20 minutes.
  5. To make the chocolate sauce, pour the cream into a pan and heat until hot. Next, add the chocolate and stir until it has melted. Take off the heat and leave in a cool place. This will thicken up the sauce.
  6. When the buns have dried and crisped, dip one half of the buns into the sauce and set facing up on a wire rack. 
  7. Pour the cream into a large bowl and whisk until it forms soft peaks. Place a big spoonful of whipped cream onto the rest of the bun halves. Combine both halves for your chocolatey, creamy profiteroles.

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