Dark Chocolate-Caramel Cream Puffs

• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 3/4 cup heavy or whipping cream
• 1 (10 ounce) package Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• 1/2 cup prepared caramel topping

1. Preheat oven to 400 degrees F. For cream puffs, in a medium saucepan, combine water, butter, and salt; bring to a boil.
2. Add flour all at once, stirring vigorously.
3. Cook and stir until mixture forms a ball.
4. Remove from heat.
5. Cool for 10 minutes.
6. Add eggs, one at a time, beating well after each addition.
7. Drop dough by rounded teaspoons 2 inches apart onto 2 greased baking sheets.
8. Bake one sheet at a time for 20 to 25 minutes (keep remaining dough covered while first batch bakes).
9. Transfer to a wire rack; let cool for 15 minutes.
10. *
11. Meanwhile, for filling, in a medium saucepan, bring cream just to a boiling over medium-high heat.
12. Remove from heat.
13. Add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
14. Do not stir.
15. Let stand for 5 minutes.
16. Stir until smooth.
17. Stir in caramel topping.
18. Cool for 15 minutes before using.
19. Using kitchen scissors, cut tops from cream puffs; remove any soft dough from inside.
20. Spoon about 1 tablespoon filling into each cream puff.
21. Replace tops.
22. If desired, drizzle with additional prepared caramel topping and/or Chocolate Drizzle.
23. For Chocolate Drizzle, in a small microwave-safe bowl, combine 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and 1 teaspoon shortening.
24. Microwave at half power or defrost setting for 1 minute.
25. Remove and stir.
26. If chocolate is not melted, return to microwave and repeat heating step, stirring every 15 seconds to avoid scorching.
27. Stir until smooth.

water, butter, salt, flour, eggs, whipping cream, baking chips

Taken from allrecipes.com/recipe/dark-chocolate-caramel-cream-puffs/ (may not work)