Orange-Chocolate Puffs

 

1

cup water

1/4

cup butter or margarine

1/2

teaspoon salt

1

cup Gold Medal® all-purpose flour

5

eggs

1 1/2

cups whipping (heavy) cream

1/3

cup powdered sugar

3

tablespoons baking cocoa

1 1/2

teaspoons grated orange peel

4

ounces semisweet baking chocolate

2

tablespoons water

1

tablespoon honey

• 1 Heat oven to 400ºF. Grease cookie sheet; lightly flour. Heat 1 cup water, the butter and salt to a rapid boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Cool 5 minutes.
• 2 Beat in eggs, one at a time with wire whisk, until smooth. Drop by rounded tablespoonfuls about 2 inches apart into 16 mounds onto cookie sheet.
• 3 Bake about 30 minutes or until puffed and golden brown; cool. Cut off tops; reserve. Pull out any strands of soft dough.
• 4 Beat whipping cream, powdered sugar, cocoa and orange peel in chilled medium bowl on high speed until stiff. Fill puffs with whipped cream mixture; replace tops. Mound puffs on large serving plate.
• 5 Heat remaining ingredients over low heat until smooth; drizzle over puffs. Refrigerate any remaining puffs.