Chocolate Profiteroles Recipe

1/4 cup sweet butter, softened plus extra for greasing
scant 2/3 cup all-purpose flour, pluse extra for dusting
6 tablespoons milk
2 eggs
scant 1 cup heavy cream, whipped

For the topping:
3 1/2 ounces semisweet chocolate, broken into pieces
2 tablespoons sweet butter
1/4 cup superfine sugar

Preheat the oven to 375°F. Grease a cookie sheet with butter and dust with flour. Pour the milk and 5 tablespoons water into a small pan, add the butter and ring to a boil over low heat. Remove the pan from the heat, tip in the flour all at once and stir well. Return the pan to the heat and cook, stirring constantly until the mixture comes away from the base and sides. Remove from the heat and let cool, then beat in the eggs one at a time. Do not add the second egg until the first has been fully absorbed. Spoon the mixture into a pastry bag and pipe 16 mounds onto the prepared cookie sheet, spaced well apart. Bake for 15 minutes until the mounds are puffed up and golden brown. Transfer to a wire rack to cool. Meanwhile, prepare the topping. Melt the chocolate with 1 tablespoon water in a small pan over low heat. Stir in the butter and sugar and cook until thickened. Remove from the heat and let cool. Make a slit in the side of the puffs and fill them with the whipped cream, Arrange the puffs in a pyramid on a serving dish and pour the chocolate topping over them.