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