Profiteroles

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 serving with the warm chocolate sauce. Serve immediately.