Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, combine butter and water. Bring to a boil over medium heat.

Once the butter melts and the mixture is boiling, remove from heat and stir in flour and salt. Mix until the dough forms a ball.

Return to heat and cook for 1-2 minutes, stirring constantly to dry out the dough.

Let the dough cool slightly, then add eggs one at a time, mixing well after each addition.

Pipe small mounds of dough onto the baking sheet, about 1-1.5 inches in diameter.

Bake for 20-25 minutes until golden brown and puffed. Do not open the oven door during baking.

Cool on a wire rack.

Whip the heavy cream and powdered sugar until stiff peaks form for the filling.

Heat heavy cream in a saucepan for the chocolate sauce, then pour over chopped chocolate and stir until smooth.

Once cool, cut a small slit in each profiterole and fill with whipped cream. Drizzle with chocolate sauce.