Instructions: For the cream puffs place water, sugar and butter in a large saucepan and bring to a boil.

Remove from heat and add flour all at once, stirring constantly. Dough should come together into a ball. Return to heat and cook, stirring batter against the bottom of the pan to dry it out.

When a thin film forms on the bottom, remove from heat. Transfer to a mixing bowl and cool 5 minutes.

Add eggs to batter, one at a time, until each egg is incorporated.

Pipe or spoon batter into 24 small mounds on a baking sheet lined with parchment.

Bake in a preheated 400F/200C oven for 20 to 25 minutes until puffed and browned. (Check after 15 minutes and lower heat if necessary.) Cool.

Remove caps, pull out any unbaked dough, and fill with tiny scoops of sorbet. Replace caps. Freeze.

For the sauce, combine chopped chocolate, cocoa, corn syrup and water in a saucepan and heat, stirring constantly. Remove from heat when smooth and stir in vanilla.

Place 3 puffs on a plate and drizzle with sauce.

NOTES : Makes 8 servings

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