Triple Chocolate Cream Puffs

Preheat oven to 200°C. Line 2 baking trays with baking paper. Sift flour and cocoa together. Place 1 cup water, butter and sugar into a saucepan over medium heat. Stir until butter has melted and mixture just comes to the boil.

Add flour mixture all at once and stir well until combined. Continue to stir over low heat for 2-3 minutes until mixture forms a ball and comes cleanly away from the side of the pan. Remove from heat and cool for 5 minutes. Add 1 egg and beat well with a wooden spoon. Add remaining eggs, one at a time, and beat well until thick, glossy and smooth.

Using 2 dessertspoons, drop dollops onto the trays leaving space between each. Smooth any peaks with a wet fingertip. Flick a little water onto the tray to create steam during cooking. Bake for 30 minutes or until well puffed. Remove from oven and, using the tip of a small knife, make a hole in the side of each to allow steam to escape. Turn off oven and return profiteroles to oven for 15 minutes to dry out. Transfer to a wire rack to cool completely.

Meanwhile, to make white-choc mousse, melt white chocolate in a heatproof bowl over a saucepan of simmering water until melted and smooth. Set aside to cool.

Beat cream until thick and refrigerate.

Place 1 tbs of boiling water in a small heatproof bowl. Sprinkle over the gelatine. Remove from the heat and stir until completely dissolved.

Stir egg yolks and gelatine into the chocolate. Fold in cream. Refrigerate for about 20 minutes, until thickened slightly.

To make ganache, stir chocolate and cream together in a heatproof bowl over simmering water until melted and smooth. Remove and allow to cool slightly.

Transfer white choc mousse to a piping bag fitted with a small plain nozzle. Split profiteroles and fill with mousse. Dip tops of profiteroles into chocolate ganache and chill to set.