- 1 recipe Double Chocolate Sauce
- 1 quart vanilla ice cream, slightly softened
- 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 ...