Preparation

In a saucepan toss the panna cotta and let it heat up on the fire. Add the chopped chocolate and mix well until completely melted. Pour the prepared mixture into a glass container and leave it to cool completely in the refrigerator.

Once the cream has cooled completely, start filling the bigne one by one with the help of a pastry pocket. Place them on a plate and top with chocolate cream. let the dessert thicken. Chocolate profiteroles is ready to be served.