Ingredients

4 tablespoons butter
1/2 cup water
1/2 cup flour
2 large eggs
1 1/2 pints vanilla ice cream, slightly softened
10-ounce package frozen raspberries in syrup, thawed
2 tablespoons raspberry liqueur (optional)
1/4 cup chopped pistachio nuts

For chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
1/2 cup water
1/2 cup granulated sugar
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

Preheat oven to 400 F. Grease and flour a large cookie sheet.
In a 2-quart saucepan over medium heat, heat 4 tablespoons butter and 1/2 cup water until butter is melted and the mixture boils. Remove saucepan from heat. Add flour all at once; with a wooden spoon stir vigorously until mixture leaves the sides of the pan and forms a ball. Add eggs, one at a time, beating well with a wooden spoon after each addition until the batter is smooth and satiny. Drop batter by teaspoonfuls onto the cookie sheet, making 18 mounds spaced about 2 inches apart.
Bake 30 minutes or until golden. Turn off oven and let pastry puffs remain in the oven 10 minutes. Cool on a wire rack.
While the puffs are baking, force raspberries through a medium mesh sieve with the back of a wooden spoon. Discard seeds left in sieve. Add 1/4 cup of softened ice cream and the liqueur, if used, to the raspberry pur?e and mix thoroughly. Cover sauce and refrigerate.

To make chocolate sauce: Place chopped chocolate in a heatproof bowl and set aside. In a small saucepan, combine water, sugar and heavy cream. Cook over medium heat until sugar dissolves. Increase heat and bring mixture to a gentle boil. Remove from heat and pour over chocolate. Let stand for 3 minutes to melt chocolate. Stir sauce until smooth, then stir in butter and vanilla. Use sauce at room temperature or slightly chilled.

To assemble: Cut each cooled pastry puff in half. Fill bottom halves with a scoop of ice cream. Replace pastry tops. May be served immediately or stored in freezer for up to 3 days.

Directions

To serve: Spoon raspberry sauce onto six rimmed plates. Arrange 3 profiteroles on each plate. Drizzle tops with chocolate sauce and sprinkle with pistachios.