1 (32 oz.) container Ricotta cheese
1/2 c. sugar
1 tsp. vanilla
1/4 c. creme de cocoa
Shredded sweet chocolate
1/2 c. butter
1 c. water
1 c. sifted flour
4 eggs
Confectioners' sugar

On day before, beat Ricotta until very smooth and creamy. Add sugar and continue to beat until smooth. Add vanilla and creme de cocoa. Fold in chocolate and nuts. Chill overnight.

For Cream Puffs: Bring water and butter to a boil. Dump flour in all at once. Stir until dough leaves side of pan; cook stirring until it forms a smooth ball. Remove to bowl and add eggs, one at a time, beating well after each addition. Drop by heaping teaspoons on greased cookie sheet, allowing space in between.

Bake at 450 degree oven for 10 minutes. Lower heat to 375 degrees and bake 20-30 minutes longer. Cool, slit and fill with heaping tablespoons of filling. Sprinkle with confectioners' sugar before serving.