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Chocolate Cream Puffs
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tablespoon unsweetened cocoa powder
Combine water, butter, sugar and salt in a medium size saucepan.
Place over medium low heat to melt butter.
Add flour and cocoa powder all at once; stir vigorously until mixture pulls away from side of pan.
Remove from heat. Heat oven to 400.
Lightly coat baking sheet with cooking spray.
With the saucepan off heat, add eggs one at a time, to batter in saucepan, beating well after each addition.
With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm.
Cut off top third of each puff; scoop out soft center from bases.
Cool bases and top on wire rack.
Fill puffs with ice cream of your choice; cover with tops.
Freeze on baking sheets until firm.
Transfer to an airtight container.
Freeze for up to 1 week.
Place puff on plates.
Let stand 15 minutes.
Top with sauce of your choice.
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