1 1/4 c. water
2/3 c. butter
1 1/4 c. all-purpose flour
5 eggs
2 c. whipping cream, chilled
1/3 c. green creme de menthe or creme de menthe syrup
Chocolate Glaze

Preheat oven to 400 degrees. Heat water and butter to rolling boil in 2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake until puffed and golden, 25 to 30 minutes. Cool thoroughly.

In chilled bowl, beat whipping cream, until stiff; fold in creme de menthe. Cut small slit in each puff. Fill decorators' tube with whipped cream mixture. Insert tip of decorators' tube in slit and fill each puff with cream mixture. Refrigerate filled puffs until ready to use. Cut a 9-inch circle from aluminum foil; place on plate. Dip bottom of each puff in Chocolate Glaze; place around edge of foil circle (use about 11 puffs).

Place about 6 puffs in a circle inside the first circle; fill in center with a few puffs. Continue to dip remaining puffs in glaze and layer to form a cone shape. Drizzle remaining glaze down side of puff tree. (If necessary, stir a few drops of hot water into glaze until desired consistency.) Refrigerate tree until ready to serve. To serve, use 2 forks to separate puffs; place 3 or 4 puffs on each plate. Serves 16.

CHOCOLATE GLAZE:

1/3 c. butter
2 oz. unsweetened chocolate
2 c. powdered sugar
1 1/2 tsp. vanilla
2 to 4 tbsp. hot water

Melt butter and chocolate in saucepan over low heat. Remove from heat; stir in sugar and vanilla. Stir in water 1 tablespoon at a time, until glaze is desired consistency.