Ingredients:
Choux Paste:
3/4 cup all purpose flour, sifted
3/4 cup water
1/2 teaspoon salt
3 tablespoons butter
3 eggs

Chocolate topping:
1 cup semi sweet chocolate chips

Filling:
2 cups whipped cream

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare choux puffs:  Place water, salt and butter in a pan over medium heat until butter melts.
3. Increase heat to high and bring the liquid to the boil.
4. Add the flour to the pan, all in one go, stirring constantly with a wooden spoon, until the mixture forms
   a ball and comes away from the sides of the pan.
5. Remove from the heat and beat in the eggs, one at a time, making sure each egg is thoroughly incorporated before adding the next one.
6. Beat until the mixture is smooth, shiny and slightly sticky.
7. Place or pipe heaped teaspoons of mixture onto parchment lined baking sheets, 3/4 inch apart.
8. Bake for 15 minutes, then reduce temperature to 375 degrees and bake for another 15 minutes until crisp, light and golden.
9. Remove from oven and pierce each puff with a knife to allow steam to escape.
10. Cool on a wire rack.
11. Carefully, split the pastry with a sharp knife, then, using a piping bag or spoon, fill the puffs with the cream filling.
12. Dip in melted chocolate: Melt 1 cup chocolate chips over double boiler.  Dip tops of each cream puff in the chocolate and leave to harden.