Combine water, butter, sugar and salt in a medium size saucepan. Place over medium low heat to melt butter. Add flour and cocoa powder all at once; stir vigorously with wooden spoon until mixture pulls away from side of pan, 1 minutes. Remove from heat. Heat oven to 400. Lightly coat baking sheet with cooking spray. Off heat, add eggs, one at a time, to batter in saucepan, beating well with wooden spoon after each addition. With a 1/4 cup drop mixture onto baking sheet, spacing 2" apart. Bake for 40 minutes until puffed and firm. Cool slightly. Cut off top third of each puff; scoop out soft center from bases. Cool bases and top on wire rack. Fill puffs with ice cream; cover with tops. Freeze on baking sheets until firm. Transfer to an airtight container. Freeze for up to 1 week. Place puffs on plates. Let stand 15 minutes. Top with sauce of your choice. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 12|
|Calories from Fat: 805 (65%)|
|Amt Per Serving||% DV|
|Total Fat 89.4g||119 %|
|Saturated Fat 52.7g||264 %|
|Monounsaturated Fat 24.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 694.2mg||214 %|
|Sodium 391.7mg||14 %|
|Potassium 766.1mg||20 %|
|Total Carbohydrate 87.3g||26 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 84.8g|
|Protein 25.4g||36 %|
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Calories per serving: 1245
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