Chocolate Profiterole Tower

• 1 can (215 g) Chocolats Favoris Original Dark Fondue (see note)
• 2 boxes of frozen mini cream puffs or profiteroles (400 g each)
• 1 Salted Caramel Fondue can (215 g) (see note)
• 60 ml (1/4 cup) small strawberries
• 60 ml (1/4 cup) raspberries
• 60 ml (1/4 cup) blueberries
• 15 ml (1 tbsp.) icing sugar (optional)

1. Follow the instructions on the package to heat the Dark Chocolate Fondue.
2. Dip half of each profiterole in the fondue and immediately place on a sheet pan lined with parchment paper, dipped side up. Put in the freezer for 1–2 hours.
3. Follow the instructions on the package to heat the Salted Caramel Fondue.
4. In a serving dish, arrange the profiteroles, strawberries, raspberries and blueberries, stacking them in a cone shape.
5. Drizzle with Salted Caramel Fondue and, if desired, sprinkle with icing sugar.

You can substitute any Chocolats Favoris fondue flavor in this recipe.