Chocolate-Filled Cream Puffs

Directions

In a saucepan over medium heat, bring water and butter to a boil. Add flour andsalt all at once; stir until a smooth ball forms. Remove from the heat; let stand5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.Cover a baking sheet with foil; grease foil. Drop batter into six mounds ontofoil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape.In a mixing bowl, beat cream until soft peaks form. Gradually add sugar andcocoa, beating until almost stiff. Split puffs and remove soft dough. Addfilling; replace tops.Melt chocolate and butter, stir in sugar and water. Drizzle over puffs. Chill. (If you make the glaze in advance, you have to warm it again to be able to pour itover the cream puffs.) (If you want to be lazy, you can order unfilled puff shells from the bakery inadvance. Then just fill and glaze them. A few raspberries on the plate would be anice garnish. ) (Or fill the puffs with ice cream and pour glaze on top.)