CREAM PUFF:

1 c. water
1/2 c. butter
1 tsp. sugar
1/4 tsp. salt
1 c. all purpose flour
4 lg. eggs

Combine water, butter, sugar and salt in a heavy saucepan and bring to a boil.

Add flour, then beat with a wooden spoon over low heat for 1 minute, or until mixture leaves sides of pan and does not separate.

Remove from heat and beat 2 minutes to cool mixture. Add eggs one at a time, beating after each until mixture is smooth.

Butter a cookie sheet. Drop cream puff paste by tablespoons to make 12 puffs. Bake in 400 degree oven for 30 to 35 minutes, until puffed and well browned.

CHOCOLATE FILLING:

1 c. butter, softened
1 c. sugar
4 oz. unsweetened chocolate, melted & cooled
2 tsp. vanilla
6 eggs

Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla, then add eggs, one at a time, beating 2 minutes after each. Continue to beat until sugar is thoroughly dissolved. Chill.

To Serve: Slice cream puffs in half. Divide filling by spooning into puffs. Replace tops, then drizzle with chocolate sauce and sprinkle with chopped almonds. Makes 12 servings.