For the sauce used a quarter cup milk, a quarter cup bittersweet chocolate chips, and a tablespoon of honey (a combination of Mark Bittman and Ina Garten). Didn't make the ice-cream, sorry.
Can I be a little smug at the fact that Alton labels these "difficult"? Though that probably refers to the part where you're supposed to pipe them into perfect little shapes. Which obviously didn't happen here. These are, shall we say, artisanal?
They were a bit heart-stopping, though. They stayed tiny for several long minutes after going in the oven. Oh well, I thought, they're obviously disasters, might as well do the washing-up. Then turned round and they'd popped up beautifully. Not so difficult after all! And apparently they freeze well too, which is a good job, as there's no way we could eat eight of them.
Next stop - gougeres, one of my unmet goals from last year. Onwards and upwards, people!