- 1 cup water
- 1/2 cup + 2 tablespoons Butter Olive Oil
- 1 tablespoon Black Cherry Balsamic
- 1 cup all-purpose flour
- 4 whole eggs
- 1 bar milk or dark chocolate
- Whipped cream
Heat oven to 400°F. In large saucepan, heat water and 1/2 cup Butter Olive Oil 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.
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.
