A deliciously decadent dessert; the profiteroles can be baked in advance and filled just before serving.
Preheat the oven to 200C/400F/Gas 6.
For the profiteroles, put the water, salt and butter into a heavy-based saucepan and heat gently until the butter melts. Turn up the heat and bring to boil. Add flour and caster sugar and beat vigorously with a whisk over a medium heat until you have a smooth, silky paste that falls away easily from the sides of the pan. Transfer the paste to a bowl and leave to cool for five minutes.
Break the eggs into a jug then gradually add to the paste, beating after each addition.
Line a baking tray with greaseproof paper. Fill a piping bag fitted with a 1cm/½in plain nozzle with the paste, then pipe small balls leaving plenty of space between each one. Wet your finger and gently smooth the top of each ball of paste.
Transfer to the oven and bake for 15-20 minutes until golden-brown and crisp. Transfer to a wire rack and leave to cool.
While the profiteroles are baking, whip the cream in a bowl until soft peaks form when the whisk is removed and fold in the icing sugar. Chill until needed.
For the sauce, place the cream and orange zest in a medium saucepan, bring to the boil then remove from the heat. Add the chocolate and stir until it has all melted and the sauce is smooth then add the liqueur to taste.
Fill a piping bag fitted with a 0.5cm/¼in nozzle with the whipped cream. Using a sharp knife, cut a small slit in the bottom of each profiterole then pipe the cream inside. Serve with the warm chocolate sauce poured over the top.
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