BATTER:

1/2 c. butter
1 c. water
1/8 tsp. salt
1 c. flour
4 eggs

FILLING:

1 lb. Ricotta
1/2 c. sugar
2 oz. unsweetened chocolate, grated
1/4 tsp. almond extract

Bring water to boil in saucepan, add butter. When butter is melted and while mix is boilding, add all at once the salt and flour. Mix well stirring constantly until mixture is smooth and shiny and tends to leave the side of the pan.

Remove from heat, and add whole eggs, one at a time, beating vigorously after each egg. Preheat oven to 400 degrees.

Drop batter, a teaspoon at a time, on greased baking sheet, spacing drops 2 inches apart. Bake for 35 minutes. Remove and cool.

Makes 24 puffs. Cut puffs sideways and fill with filling made as follows.

Combine Ricotta with sugar, mixing well. When smooth stir in grated chocolate and flavoring. Fill puffs and serve.