1 cup water
75g unsalted butter
1 cup of plain flour
pinch of salt
Whipped cream for filling
Melt equal amounts of good quality dark chocolate and cream in a bowl over a saucepan of simmering water.
Preheat oven to 200 degrees Celsius
Place water and butter in a saucepan over a low heat until butter melts. Bring to the boil (it is important for the mixture to boil).
Add sifted flour and salt, stir with a wooden spoon until mixture forms a ball and leaves the side of the pan.
Remove from the heat immediately, let mixture cool slightly.
Place mixture into a small bowl of an elctric mixer or even a food processor. Turn onto low speed and add eggs one at time, beating well between each egg.
Mixture should be very thick, smooth and glossy. You may need to stop the mixing to scrape down the sides and beaters.
Grease oven trays.
Drop rounded tablespoons of mixture onto tray.
Bake for 10 minutes in a hot oven, (200 degrees Celsius) reduce heat to moderat (180 degrees Celsius) cook for a further 40 minutes or until puffs are golden and firm to touch.
When cooked remove from oven, make a small slit in the side of each puff for steam to escape: return to oven for a few minutes to dry out.
When puffs are cold cut in half and fill with whipped cream, place back together.
Once plated drizzle over chocolate sauce.