1 cup water
½ cup butter
1 cup flour
4 eggs
Pinch of salt
200g dark chocolate
1 cup heavy cream
100g dark chocolate
½ cup heavy cream
Set the oven on to 400°F, or 200°C.
Add the flour and mix until the dough forms after bringing the water, butter, and salt to a boil in a pot.
After taking off the heat and allowing it to cool somewhat, beat in the eggs one at a time until they are smooth. Bake for 20 to 25 minutes after piping little circles onto a baking sheet.
Add the chopped chocolate to the boiling cream and whisk. Cut the profiteroles open and stuff them with chocolate ganache.