Took a shot at making profiteroles tonight for the dessert for a dinner we were attending. And, boy, did them come out good. A profiterole is basically a cream puff shell stuffed with ice cream and covered in chocolate sauce. I couldn't decide on dark chocolate sauce or milk chocolate sauce, so I made both, using Callebaut chocolate. I used a recipe from The Cook's Guide to Chocolate by Christine McFadden. See the complete picture to see both sauces.