Photo by Scott Phillips


  • 1 quart vanilla ice cream, slightly softened
  • 1 recipe Double Chocolate Sauce
  • 1 recipe Choux Pastry Puffs

Use a sharp knife to cut each pastry puff in half horizontally, leaving a small hinge on one side if possible. Scoop a generous spoonful of ice cream (about 2 Tbs.) into the pastry bottom. Close the top half of the puff over the ice cream. Arrange five puffs per plate in a pyramid. Drizzle each ...

View full recipe at Fine Cooking


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