1

Preheat oven to 220ºC or 200ºC fan-forced. Lightly spray 2 baking trays with oil. Line with baking paper.

2

Combine canola spread and 1 cup (250ml) water in a small saucepan over high heat and bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from side of pan and forms a smooth ball. Transfer mixture to a heatproof bowl and cool slightly. Using electric beaters, beat in eggs, one at a time, until mixture is smooth and glossy.

3

Drop dessertspoons of mixture 5cm apart onto prepared trays to make 24 profiteroles. Sprinkle tray and profiteroles with a little water. Bake for 10 minutes. Reduce temperature to 200ºC or 180ºC fan-forced and bake for a further 10 minutes or until golden and crisp. Cool on trays for 5 minutes, then transfer to a wire rack to cool.

4

Using a small sharp knife, cut profiteroles in half crossways. Spoon Nestlé® Soleil™ Chocolate Mousse into bottom half of each profiterole and sandwich with top halves. Dip top half of each profiterole into melted chocolate and arrange on a serving plate to make a cake. Serve.