Whip up the cream until thick and fluffy.
Break up the ħelwa in a separate bowl and add a spoonful of the cream.
Mix well until it’s creamy.
Gently fold into the whipped cream and transfer it to a piping bag.
Fill all the profiteroles and set them aside or in the fridge.
For the chocolate sauce simply chop the chocolate into tiny pieces and place it into a bowl.
Bring the cream to a gentle boil, then add it to the chocolate and mix them together until the chocolate is melted and silky.
Dip each profiterole into the ganache and finish them off with some crushed pistachios.