Instructions: Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

In a small bowl, combine flour, cocoa powder, and baking soda; set aside.

In a small saucepan, combine water, butter, sugar, and salt over medium-high heat. Bring to a boil, and add the flour mixture all at once. Cook, stirring, until the mixture pulls away from the sides of the pan and a film forms on the bottom, about 30 seconds.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, one at a time, on medium speed, letting each one incorporate completely before adding the next.

Fill a pastry bag fitted with a 3/4-inch plain round tip with batter. Pipe 1 1/2-inch rounds about 3/4-inch high onto prepared baking sheet. If a pointy tip forms on top, use a moist finger to flatten it.

Bake for 15 minutes. Reduce oven temperature to 325 degrees, and bake until center is slightly damp but no wet dough remains (test by cutting into the center of one), about 30 minutes more. Transfer to a wire rack to cool completely.

To make the Hot Fudge Sauce: Combine cocoa powder, sugar, corn syrup, light cream, salt, and butter in a small saucepan, and cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil briskly for 3 minutes, stirring occasionally, then remove from heat, and stir in vanilla. The sauce may be stored refrigerated in an airtight, heatproof container for up to 1 week. To reheat, place the container of sauce in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency. (

Makes about 1 1/2 cups)

Cut each profiterole in half horizontally, and fill with a 1-ounce scoop of ice cream. Serve topped with hot fudge sauce.

This recipe yields 18.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.