A profiterole tower dripping with melted Terry’s Chocolate Orange. This very simple yet stunning dessert is the ultimate showstopper, perfect for a special occasion.
I have a surplus of Terry’s chocolate oranges at the moment. I am not even going to admit how many I bought when Tesco were selling them for 75p – but it was a lot.
Profiterole Tower With Chocolate Orange Sauce
I’ve been wracking my brains to come up with uses for my abundance of chocolate oranges. They worked perfectly in this Easy Chocolate Orange Cake and I also have a special cheesecake recipe coming up. But honestly, chocolate orange cakes and cheesecakes have been done to death and I wanted to create something more original.
Homemade Choux Pastry VS Ready-Made Profiteroles
How about a profiterole tower, I thought. Then dismissed the idea due to the fact that next to no one can be bothered to make choux pastry from scratch (certainly not me anyway). So I embraced my inner laziness and decided to buy a couple of boxes of ready-made profiteroles.
So here we have my super easy Profiterole Tower with Chocolate Orange Sauce.
For the record, I am not really lazy – and I know you’re not either. I’m sure if we wanted to we could probably make profiteroles from scratch.
If you do want to try making your own, here is a good recipe for Choux Pastry.
Easy Showstopper Desserts
There are a few ‘more effort’ recipes on this site such as this 18th Birthday Cake or my Kinder Cake. But I also write really easy to follow simple recipes too. For example, My Vanilla Naked Cake uses a box mix.
I write uncomplicated recipes because I know that sometimes you want to pull a showstopper out of the bag with a minimal amount of fuss.
In which case, this profiterole tower is for you!
Why Make This Profiterole Tower?
✔︎ It uses easy to get hold of cheap ingredients
✔︎ Very quick and easy to prepare
✔︎ Delicious Chocolate Orange ‘glues’ the profiteroles together
✔︎ It’s an impressive looking showstopper dessert
Show me one dessert lover that could resist a cream-filled profiterole dripping with melted Terry’s chocolate orange!
This profiterole tower is sure to be your favourite party piece and I promise you if this is taking centre stage at a dinner party, your guests will LOVE it.
What You Need To Make A Profiterole Tower
- Profiteroles: Ready-made and prefilled with cream. Profiteroles can be found at the supermarket in the freezer section at any time of year. I bought mine in Asda and they were £1.15 for a box of 16. You will need to buy two boxes as the recipe uses 20 profiteroles to make the tower.
- Terry’s Chocolate Orange: I melted 2 chocolate oranges to use as ‘chocolate glue’ to make the profiterole tower. I also had plenty of chocolate leftover to drizzle over the top of the completed tower.
- Edible Gold Glitter: Totally optional but so lovely for a bit of added sparkle at Christmas time. I used Rainbow Dust Jewel Dark Gold.
How To Make A Profiterole Tower
- Remove the profiteroles from the packaging and allow to defrost at room temperature for about an hour.
- Once defrosted prepare the chocolate orange sauce by adding the chocolate orange segments to a heatproof bowl.
- Place the bowl containing the chocolate orange over a bowl of simmering water and heat very gently until the chocolate has melted.
- Dip the profiteroles in the chocolate sauce one at a time and arrange the first layer in a circle of 9 profiteroles.
- Put three more dipped profiteroles into the middle of the circle. This is the base of your tower.
- Repeat the process by dipping the profiteroles one at a time in the chocolate and build the tower up in layers until it’s a cone shape with a single profiterole perching on top. For a visual watch the video in the recipe card below.
- When the profiterole tower is complete, drizzle over the remaining chocolate orange sauce.
- Add a sprinkling of gold edible glitter for extra wow factor.
- Serve immediately while the chocolate is still warm and melted.
Top Tips
- Don’t put the Terry’s Chocolate Orange in the microwave as it has a tendency to seize. Use the double-boiler method instead.
- This dessert is best eaten straight away while the chocolate is still warm and melted.
- You can use dark chocolate oranges instead of the regular ones if you prefer.
More Tempting Chocolate Recipes
Chocolate Orange Cake
Tear and Share Pain Au Chocolat
Classic Chocolate roulade
If you make this recipe, I’d love to know how it went. Feel free to post a pic on my Facebook Page or tag me @amytreasureblog so I can share your wonderful creations on social media!
I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you so much x
Ingredients
- 20 profiteroles ready-made
- 2 Terry's Chocolate Oranges melted
- edible gold glitter optional
Instructions
- Remove the profiteroles from the packaging and allow to defrost at room temperature for about an hour.
- Once defrosted prepare the chocolate orange sauce by adding the chocolate orange segments to a heatproof bowl.
- Place the bowl containing the chocolate orange over a bowl of simmering water and heat very gently until the chocolate has melted.
- Dip the profiteroles in the chocolate sauce one at a time and arrange the first layer in a circle of 9 profiteroles.
- Put three more dipped profiteroles into the middle of the circle. This is the base of your tower.
- Repeat the process by dipping the profiteroles one at a time in the chocolate and build the tower up in layers until it's a cone shape with a single profiterole perching on top. For a visual watch the video.
- When the profiterole tower is complete, drizzle over the remaining chocolate orange sauce.
- Add a sprinkling of gold edible glitter for extra wow factor.
- Serve immediately while the chocolate is still warm and melted.
Video
Notes
- Don’t put the Terry’s Chocolate Orange in the microwave as it has a tendency to seize. Use the double-boiler method instead.
- This dessert is best eaten straight away while the chocolate is still warm and melted.
- You can use dark chocolate oranges instead of the regular ones if you prefer.
- Keep any leftovers refrigerated and consume within 48 hours.
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