A perfect puffy shell is filled with sweet cream filling and topped with decadent chocolate. This classic dessert is easier to make than you would think!
Preheat oven to 400 degrees.
In a medium saucepan, combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes.
Add eggs, one at a time, beating well with a wooden spoon after each egg. Drop dough by the tablespoon (I made 20) onto a greased baking sheet. Use a second spoon to scrape the dough off. Swirl into a ball shape.
Bake at 400 degrees for 20-25 minutes, until golden brown. Watch them closely near the end. Remove to cooling rack and cool completely.
Beat whipping cream until stiff, then sweeten to taste (I usually add 4-6 teaspoons). Set aside.
Beat cream cheese until smooth. Add vanilla and keep beating. Add sugar, a little at a time. Fold in whipped cream.
Spoon filling into a pastry bag with a long tip. Poke the tip into a hollow spot in each cream puff and squeeze the filling in. I like a lot of filling, so I fill it until all the hollow places are full of cream.
Place the chocolate chips and oil in a microwave safe bowl and microwave in 30 second intervals, stirring in between. Keep going until the chips start to melt, then remove from the microwave and keep stirring until smooth.
Spread a spoonful of chocolate on top of each cream puff and smooth it out until it looks pretty.
Refrigerate completed cream puffs until just before serving. This recipe makes approximately 20 cream puffs.