Profiterole With Ice Cream & Chocolate Sauce

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Rasa Malaysia

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Ingredients

Choux pastry

Ice Cream

Ground Peanuts

Raspberries (or cherries/blueberries/blackberries), for topping

3.5 oz (100g) dark chocolate with 70% cocoa content, finely chopped

2 tablespoons (15g) unsweetened cocoa powder (natural or dutch-processed)

1/3 cup (116g) golden syrup (Lyle’s brand) or light corn syrup or light agave nectar

1/3 cup (75g) heavy (double) cream

1/3 cup (30g) confectioner’s (powdered) sugar

1/2 teaspoon pure vanilla extract

Pinch of fine grain sea salt

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