1 c water
6 Tbsp butter or margarine
1/4 tsp salt
1 c all purpose flour
4 lg. eggs
4 oz bittersweet chocolate
1/2 c half and half or light cream
1 Tbsp sugar
1 qt light vanilla ice cream
Method:
Preheat over to 400F. Grease and flour large cookie sheet or spray it with non stick spray that contains flour
In a 3-quart saucepan, heat water, butter, and salt to boiling on medium until butter melts. Remove saucepan from heat, vigorously stir in flour at once until mixture forms ball and comes away from the side of pan
Add eggs, one at a time, beating well after each addition until batter becomes smooth and satiny
Drop batter by scant 1/4 cups into 10 large mounds 2 inches apart, onto cookie sheet.
With fingertip moistened with water, gently smooth tops to round
Bake 40-45 mins or until golden brown. Remove from oven.
With knife poke a whole on each side to release steam
Let puffs stand for 10 mins in oven again
Cool completely on wire rack
Using knife cut in half. Discard moist dough from inside
Meanwhile chop chocolate.
In a 1-quart saucepan, heat half and half and sugar to just boiling.
Remove saucepan and add chocolate and let stand 1 min. Whisk until smooth
Serve with icecream in each puff base then drizzle warm chocolate sauce
265 cals 15 g fat (9g sat)
