1/3 c. semisweet chocolate chips
3 tbsp. granulated sugar
1 tbsp. butter
1/4 tsp. salt
1/2 c. flour
2 eggs
10 oz. pkg. frozen raspberries
3/4 c. heavy cream
1/3 c. powdered sugar
1/4 tsp. almond extract

In a saucepan, combine the chocolate chips, sugar and 1/4 cup water over low heat. Stir until the chocolate is smooth. Remove from heat and stir in 1 tablespoon of the butter until smooth. Let cool. Meanwhile, heat oven to 400 degrees. In a saucepan, bring remaining 4 tablespoon of butter, the salt and 1/2 cup water to a boil and boil just until the butter melts. If water boils longer, too much will evaporate and the proportions of the dough will be thrown off. Remove from heat and stir in the flour all at once. Return to low heat and stir until mixture is smooth and comes away from the sides of the pan in a ball. Remove from heat and beat in the eggs, one at a time. Shape the dough into 12 mounds on an ungreased baking sheet. Bake until puffs are golden and crisp, 25 to 30 minutes. Cool completely. Drain the raspberries. Whip the cream with the confectioners' sugar until cream holds stiff peaks. Fold in drained raspberries. Cut off the top third of each puff and pull out any soft dough. Fill each puff with the raspberry whipped cream. Serve with a chocolate sauce, garnished with fresh raspberries if you like.