¾ C unsalted butter, cut into pieces
¾ C water
¼ tsp salt
¾ C all-purpose flour
¼ C cocoa
3 large eggs
Preheat oven to 425.
Bring butter, water and salt to boil in small saucepan.
Reduce heat to medium then add flour and cocoa all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer to a bowl and cool for 3 minutes.
Add eggs one at a time, beating well with electric mixer after each addition.
Pour into 18 mounds onto baking sheet and bake 20 to 25 minutes until puffy & golden.
Cool on rack.
Split profiteroles open and place a small scoop of vanilla ice cream inside.
Plate 3 per dish and cover with a fine quality chocolate sauce.
Source: Gourmet, March 2008