DIABOLICAL CHOCOLATE CREAM PUFFS

Puffs:
1/2 cup Butter
1 cup Water
1/4 tsp. Salt
1 cup All-Purpose Flour
4 Eggs

Filling:
1 (5.9 ounce) Pkg. Instant Chocolate Pudding Mix
2 cups Heavy Cream
1 cup Milk

Necessary Hedonistic Flourish:
1 Pkg. Chocolate Chips

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix together Chocolate Instant Pudding Mix, Heavy Cream and Milk. Cover and refrigerate to set.
3. Whisk together Flour and Salt. Set aside.
4. In a pot (2 quart or larger), bring Water and Butter to a rolling boil. Remove from liquid from heat and stir in Flour and Salt mixture. Stir until the mixture forms a ball.
5. Transfer the dough to a large mixing bowl and allow it to cool for 3 minutes. Using a wooden spoon or stand mixer, beat in the Eggs one at a time, mixing well after each.
6. Drop dough by tablespoonfuls onto an ungreased baking sheet. (Parchment paper or Silpat liner work best to prevent sticking.)
7. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
8. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
9. Melt Chocolate Chips in double-boiler.
10. Dip split or filled side of the puff into melted chocolate. Cool completely.
11. Devour!