Jamming Chocolate Profiterole Tree
- On a chilled plate, working in a circle, dip the bottoms of 10 profiteroles in the jam and place in a ring in middle of platter.
- Repeat with 9 creating a second smaller ring layer. Then a third smaller ring with 7 dipped profiteroles. Then a fourth with 5 dipped profiteroles. Finish the top with 4 to 5 dipped profiteroles, creating a tip for a cone shaped profiterole tree.
- Squeeze whipped cream from piping bag into gaps between the profiteroles. Drizzle the tree all over with melted chocolate and spoon remaining jam onto platter for garnish.
- Garnish with sprigs of mint.