date:Dec 25, 2013
e from the heat and stir in chocolate until melted and smooth. Set aside to cool slightly.
7. Spoon caramel filling into a piping bag fitted with a 5mm plain nozzle. Insert the nozzle into the pierced hole in each profiterole and gently pipe in the filling. Stack the profiteroles in a tower on a serving plate (secure with a few toothpicks, if needed). Drizzle over the chocolate sauce, garnish with gold leaf and serve immediately.