Instructions: Put in a pot 100 grams of butter, salt, sugar, and 0.3 liters of water.

Bring to a boil. Remove immediately from the burner and pour all the liquid on the flour in one shot. Mix thoroughly with a wooden spoon and put back on a very low flame, without stopping mixing, until the dough becomes a compact mass. Away from the flame add the eggs, one at a time, mixing vigorously every time. Put on a well greased sheet little balls of dough, and bake at 220 C (425 F) for about 20 minutes, and then let cool down. Just before serving, slowly melt the chocolate with the rest of the butter, add the coffee powder and 2 Tbsp warm water.

Open the profiteroles [=the dough balls], fill them with vanilla ice cream, arrange them like a pyramid on a serving dish, and pour the chocolate cream on top. Serve immediately.

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