chocolate cream puffs Serves: 6

1 cup water
6 tbsp butter
1 cup all purpose flour
1/4 tsp salt
4 eggs

Filling
1 cup heavy whipped cream
1/2 cup confectioners sugar
2 tbsp baking cocoa

Glaze
1 (1oz square) Unsweetened chocolate
1 tbsp butter
1/2 cup confectioners sugar
2 tbsp butter

In a pan over bring water and butter to boil over medium heat. Add flour and salt. Stir until there are no lumps and a smooth ball forms. Take saucepan off heat and let mixture sit for 5 minutes. Next add eggs one at a time. Beat until smooth.

Place foil over a baking sheet. Lightly grease the foil. Take the batter and drop it into  6 mounds. In a 400 F oven bake for 15 minutes. Reduce heat to 350 F and cook for an additional 30 minutes. Remove the puffs and immediately make a slit in each to let steam escape.

In a bowl beat the cream until peaks begin to form. Slowly add sugar and cocoa, beat mixture until almost stiff. Split puffs and remove the dough. Add your filling and replace the tops. Next melt chocolate and butter, add water and sugar. Drizzle mixture over puffs and chill.