Preheat oven to 200 C (400 F or Gas 6). Grease a baking sheet. Sift the flour, salt and nutmeg on to a sheet of greaseproof paper or foil.

Make the sauce. Melt the chocolate with the water in a heatproof bowl placed over a saucepan of barely simmering water. Stir until smooth. Keep warm until ready to serve, or reheat when required.

In a medium saucepan, bring the water and butter to the boil. Remove from the heat and add the dry ingredients all at once, funneling them in from the paper or foil. Beat with a wooden spoon for about 1 minute until well blended and the mixture starts to pull away from the pan, then set the pan over a low heat and cook the mixture for about 2 minutes, beating constantly. Remove from the heat.

Beat 1 egg in a small bowl and set aside. Add the whole eggs, one at a time, to the flour mixture, beating well after each addition. Beat in just enough of the beaten egg to make a smooth, shiny dough. It should pull away and fall slowly when dropped from a spoon.

Using a tablespoon, ease the dough in 12 mounds on to the prepared baking sheet. Bake for 25-30 minutes, until the puffs are golden brown.

Remove the puffs from the oven and cut a small slit in the side of each of them to release the steam. Return the puffs to the oven, turn off the heat and leave them to dry out, with the oven door open.

Remove the ice cream from the freezer and allow it to soften for about 10 minutes. Split the profiteroles in half and put a small scoop of ice cream in each. Arrange on a serving platter or divide among individual plates. Pour the sauce over the profiteroles and serve at once.

Variation: Fill the profiteroles with whipped cream, if you prefer. Spoon the cream into a piping bag and fill the slit puffs, or sandwich the halved puffs with the cream.