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1/4 c. butter
pinch of salt
1/2 tsp. sugar
1/2 c. plus 1 Tbsp. flour
2 medium eggs
1 1/2 c. whipped cream

In medium-sized heavy saucepan, pour 1/2 cup hot water
over butter and stir until melted. Add pinch of salt and sugar
and bring it to a rolling boil. Add the flour and lift the
saucepan off the direct heat. Stir vigorously until the dough
leaves the sides of the pan and forms a ball in the center.
Remove from fire and cool for 2 minutes. Add 1 egg and stir it
in well. Then add the remaining egg and continue stirring
vigorously until the dough is smooth and glossy. The batter
must be very stiff. Drop by spoonfuls, depending on the size
you want, onto a greased cookie sheet. Bake at 425 degrees for 10
minutes. Reduce heat to 300 degrees and bake for 30 minutes until
there is no sign of moisture beads on the puffs. Cool them and
fill with whipped cream. Top with Chocolate Sauce. Yields 12
to 15 small puffs.

Chocolate Sauce:
12 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
1/2 pt. heavy cream
Melt chocolate in top of double boiler over boiling
water. Stir in heavy cream. Continue stirring until sauce is

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