- 4 whole eggs
Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.
Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Meanwhile, in a separate bowl melt some dark chocolate (or milk chocolate) and mix in a tablespoon of Black Cherry Balsamic.
Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream. Serve drizzled with chocolate topping.