This is a rich decadent impressive dessert that will satisfy both chocolate and profiterole lovers!INGREDIENTS
For the cake:
 1 puff pastry crust (22 cm/8.5 inches);
 30 profiteroles;
 2 cups chocolate pastry cream;
 almond flakes.
 
For the mousse:
 1 cup heavy cream;
 2 eggs, room temp.;
 4 egg yolks, room temp.;
 220 g (7.7 oz) dark chocolate, melted;
 70 g (2.4 oz) sugar;
 1/4 cup water.
 
For the ganache:
 5 tbsp sour cream;
 3 tbsp sugar;
 50 g (1.7 oz) butter;
 5 tbsp cocoa powder.
 
METHOD

 Start with filling profiteroles with pastry cream using pastry bag. You can choose vanilla or chocolate pastry cream.
 To make the mousse whisk heavy cream until soft peaks form.
 Mix water and sugar and place it over medium heat. Cook for 5-7 minutes.
 Meanwhile beat egg yolks and whole eggs together. Start pouring boiling caramel, while still whisking the eggs. Pour melted dark chocolate in and stir to combine. Fold whipped cream in.
 Layer half of the profiteroles on the puff pastry base, pour mousse over and cover with leftover profiteroles.
 To make the ganache combine all of the ingredients listed in a medium sauce pan and place over medium heat. Stir until ganache becomes smooth.
 Pour chocolate ganache over profiteroles and decorate with almond flakes. Cover with plastic and let sit overnight before serving and slicing.


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