Profiteroles au Chocolat

1/4 cup butter
1/2 cup boiling water
1/2 cup sifted flour
2 eggs
Cocoa whipped cream
Fudge Sauce

Add butter to water in saucepan and bring to a boil again. Reduce heat, add flour all at once, stirring rapidly. Cook and stir until mixture thickens and leaves the side of the pan. Remove from heat. Add eggs one at a time, beating well after each addition. Then beat until mixture is satiny and breaks off until spoon is raised.

Place 1 inch mounds of batter on an ungreased cookie sheet. Bake 20 minutes at 425 degrees until golden brown. When cool, cut off tops, fill with cocoa whipped cream and top with fudge sauce.

Cocoa whipped cream

1 cup whipping cream
2 Tbsp cocoa
4 Tbsp confectioners sugar
1/8 tsp salt
1 tsp vanilla

Combine in a small bowl. Chill 1 hour, then beat until cream holds it shape.

Fudge sauce

3 squares unsweetened chocolate
5 Tbsp butter
3 cups sifted confectioners sugar
1 cup undiluted evaporated milk
1 tsp vanilla

Melt chocolate and butter in a saucepan. Remove from heat. Add sugar alternatively with evaporated milk & blend well after each addition. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla and serve warm.