The best things come in small packages - including dessert! Minty ice cream in chocolate topped profiteroles, with candy cane crumbles.
12 unfilled profiteroles (homemade or store-bought)
12 scoops choc-chip mint ice-cream
1 bottle chocolate topping, to serve
3 peppermint candy canes, crushed
- Cut each profiterole in half and fill each with a scoop of ice-cream. Drizzle tops with warm chocolate sauce and sprinkle with crushed candy canes. Serve immediately.