Main Ingredients For The Filling For The Chocolate Sauce

1. Mix milk and butter in a small saucepan over low heat until melted and combined
2. In a separate bowl, combine all the dry ingredients. Add the melted butter mixture and stir until a wet dough forms. Lightly flour your work surface and hands, and roll around 2 tablespoons of dough into balls
3. Line a baking tray with parchment paper and preheat a deep-fat fryer to 160°C or half-fill a large saucepan with vegetable oil and set over medium heat. If you're using the saucepan method, test if the oil is hot enough by dropping in a little piece of dough – if it bubbles and rises to the surface, the oil is ready
4. Gently fry 3-4 dough balls at a time for 3-4 minutes, or until they turn golden brown. You may need to turn them over halfway through cooking. When the dough balls are cooked, lift them out of the oil and transfer them to the lined tray. Set aside to cool
5. To make the cream filling, whisk together all the ingredients in a mixing bowl until thick and creamy. Set aside until ready to serve
6. To make the chocolate sauce, heat the milk and agave nectar in a small saucepan over low heat. Pour the warm milk mixture over the chopped chocolate in a bowl and stir until smooth and all the chocolate has melted
7. Slice each profiterole in half lengthwise. Pipe or spoon the cream filling onto the bottom halves, then replace the tops
8. Stack the profiteroles into a tower and drizzle with the warm chocolate sauce before serving