Fool-Proof Chocolate Profiteroles

• 1/2 cup water
• 1/2 cup 2% milk
• 1/2 cup butter
• 3/4 cup flour
• 4 large eggs
• 2 cups thawed Cool Whip Light Whipped Topping
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate

1. Preheat oven to 400F.
2. Bring water, milk and butter to boil in saucepan on high heat.
3. Cook 1 min., stirring constantly.
4. Remove from heat.
5. Add flour; stir vigorously 1 min.
6. until smooth and well blended.
7. Cook and stir on low heat 1 min.
8. to dry out mixture slightly.
9. Place in medium bowl.
10. Add 2 of the eggs, using spatula to incorporate well.
11. Add remaining eggs, 1 at a time.
12. Stir 2 min.
13. until smooth and glossy.
14. Spoon mixture in 2 tsp.
15. portions, 2 inches apart, on parchment-covered baking sheet.
16. Bake 5 min.
17. Open oven door slightly (1 cm) to allow crisping.
18. Bake an additional 10 min.
19. until golden brown.
20. Transfer buns to wire rack.
21. Cool completely, about 10 min.
22. Slice part way on side of each bun; pipe in 2 tsp.
23. whipped topping.
24. Meanwhile, melt chocolate on low heat in saucepan.
25. Dip bun tops into melted chocolate.
26. Dust with icing sugar, if desired.

water, milk, butter, flour, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/fool-proof-chocolate-profiteroles-89893.aspx (may not work)