Preparation:
Combine water, butter, sugar and salt in a medium size saucepan. Place over medium low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously with wooden spoon until mixture pulls away from side of pan, 1 minutes. Remove from heat.
Heat oven to 400. Lightly coat baking sheet with cooking spray.
Off heat, add eggs, one at a time, to batter in saucepan, beating well with wooden spoon after each addition. With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart.
Bake for 40 minutes until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and top on wire rack.
Fill puffs with ice cream; cover with tops. Freeze on baking sheets until firm. Transfer to an airtight container. Freeze for up to 1 week.
Place puffs on plates. Let stand 15 minutes. Top with sauce of your choice. |
