Preheat your oven to 400°F (200°C).

In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture comes to a boil.

Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Let the dough cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe small rounds (about 1 inch) onto a parchment-lined baking sheet, leaving space between each.

Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Do not open the oven door during baking.

Remove from the oven and let cool completely on a wire rack.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Transfer the whipped cream to a piping bag fitted with a small round tip.

Once the choux pastry shells are cool, make a small hole in the bottom of each profiterole. Pipe the whipped cream filling into each shell until filled.

In a small saucepan, heat the heavy cream for the chocolate sauce over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate.

Let sit for a minute, then stir until the chocolate is completely melted and the sauce is smooth.

Drizzle the chocolate sauce over the filled profiteroles or serve it on the side for dipping. Enjoy!