Profiteroles filled with Chocolate Mousse

I don't make a lot of desserts but it was my gentleman friends birthday on Friday so I decided to make a special sweet something. What is great about this recipe is that it would also be a great make ahead for Christmas. I made a big bowl of these and then took them up with us to the local ski mountain for a week end getaway. Lucky Birthday Boy! and they traveled quite well.
First I began with Profiteroles, I used this recipe from Joy of Baking. Just the Choux part of the recipe. I was surprised at how easy it was. These have a great wow factor, look like they took a million years to make but are actually reminded me of making Yorkshire puddings, except with a little bit of Elbow grease! Here is what the profiteroles will look like:

This is kind of a lazy post because I used this recipe from Smitten Kitchen to make the Chocolate Mousse. Ever since I saw it I have wanted to make it. I had some in a glass with Raspberries, and it was amazing!

How is that for a close up? It was airy and rich all at the same time. As there is no sugar except what is in the chocolate it wasn' t very sweet, just pure creamy chocolate flavour!
Deb used pics just after making it and it will look goopy like that but it will look like this after it has set overnight, or really just a few hours.

I also piped some into the afore mentioned profiteroles, Drum roll please....
Here they are:


I also whipped 1 cup of cream with splash of Kahlua and filled some just to add
a difference is flavor and texture. Both were extreme hits!