Instructions: These puffs can easily be made in advance and filled just before serving.

Just wrap the unfilled puffs tightly in foil or plastic wrap and store in a cool place for up to 2 days.

Bring water and butter to a boil in medium saucepan over high heat, stirring until butter is melted. Reduce heat to low; stir in flour and salt until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating after each addition until mixture is smooth.

Preheat oven to 400 degrees. Spoon about 1/3 cup dough onto ungreased baking sheet. With wet knife, form into ghost shape as shown in diagram.

Repeat with remaining dough to form ghosts, spacing them about 2 inches apart.

Bake 40 to 45 minutes or until puffed and golden. Remove to wire racks; cool completely.

Carefully cut each ghost in half horizontally; remove soft interior leaving hollow shell.

Just before serving, fill each shell bottom with about 1/2 cup orange sherbet. Cover with top of shell; sprinkle with confectioners sugar.

Position 2 chocolate chips on each ghost for eyes.

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