Cut of the tops of the puffs and fill with ice cream. Keep them in the freezer until serving time. Melt the chocolate in a heavy pan with 1 1/3 cups of hot water. Stir as it melts. Boil for 2 minutes. Whisk in the cream off the heat, then heat without boiling. Add the butter piece by piece, whipping hard. Place the cream puffs on a serving plate. Coat with the hot chocolate and serve the rest of the sauce in a sauceboat.
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24 small cream puffs, also called profiteroles
1/2 quart vanilla ice cream or frozen whipped cream
