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1
Heat oven to 400u00b0F.
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2
Mix flour, cocoa and sugar.
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3
Heat water and margarine in 3-quart saucepan to a rolling boil.
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4
Stir in flour mixture.
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5
Stir vigorously over low heat until mixture forms a ball, about 1 minute.
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6
Remove from heat.
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7
Beat in eggs; continue beating until smooth.
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8
Drop dough by about 1/4 cupfuls 3 inches apart onto ungreased cookie sheet.
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9
With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide.
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10
Bake until puffed and darker brown on top, 35 to 40 minutes; cool.
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11
Cut off tops; pull out any filaments of soft dough.
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12
Fill eclairs with Chocolate Cheese Filling; replace tops.
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13
Spread with Cocoa Glaze just before serving.
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14
Refrigerate any remaining eclairs.
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15
CHOCOLATE CHEESE FILLING: Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool.
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16
Beat cream cheese, sugar, milk and vanilla until smooth and creamy.
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17
Stir in chocolate.
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18
Beat whipping cream in chilled bowl until soft peaks form.
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19
Fold in chocolate mixture.
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20
COCOA GLAZE:Mix powdered sugar and cocoa.
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21
Stir in milk until smooth.
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22
If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
