Sunday night was at the DeDeckos and Monday night at our house. Grilled leg of lamb with spice rub and a mint yogurt sauce, Bob's marinated chicken, couscous and roasted red peppers. All very delicious! And for dessert...Profiteroles au chocolat!!!
Profiteroles au Chocolat
24 puffs (see Pate a choux recipe)
Vanilla ice cream, preferably home made
2 cups chocolate sauce
Cut the top off the puffs and reserve.
Place one scoop of vanilla ice cream in the bottom part of the puff and place cover on top.
Transfer 3 filled puffs per plate and pour the hot chocolate sauce on top.
For faster last minute assembly, prepare the ice cream ahead: line a sheet pan with parchment paper and place the ice cream scoops on it. Keep in the freezer until ready to assemble the dessert.