A profiterole is a miniature cream puff, here filled with a cream mixture. Chocolate, drizzled over the top, completes the temptation.

1 c. water
1/4 c. butter
1/2 tsp. salt
1 c. flour
4 jumbo eggs
1 c. whipping cream
2 tbsp. powdered sugar
1/2 tsp. freshly grated nutmeg
4 oz. semisweet chocolate
2 tbsp. water
1 tbsp. honey

Heat oven to 400 degrees. Grease and flour cookie sheet. Heat 1 cup water, butter and salt to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minutes or until mixture forms a ball. Remove from heat. Cool 5 minutes. Beat in eggs, one at a time, until smooth.

Drop by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake about 30 minutes or until puffed and golden brown. Cool. Cut off tops. Reserve. Pull out any filaments of soft dough. Beat together whipping cream, powdered sugar and nutmeg in chilled medium bowl until stiff. Fill puffs with whipped cream mixture and replace tops. Mound puffs on large serving plate. Heat remaining ingredients over low that until smooth and drizzle over puffs. Freeze 2 hours or until dessert is firm.