EZPZ EVOO Cream Puffs

Directions

1. Heat oven to 400°F.
2. In 2 ½-quart saucepan, heat water and your EVOO to rolling boil. 
3. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball.
4. Remove from heat. 
5. Beat in eggs, all at once, with spoon.
6. Continue beating until smooth.
7. Drop dough by level tablespoonfuls about 1 ½ inches apart on uncreased cookie sheets to make 36 puffs. 
8. Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
9. Meanwhile, in a separate bowl melt some dark or milk chocolate and mix in 1 tablespoon of Black Cherry Balsamic. 
10. Cut puffs horizontally in half. 
11. Fill puffs with whip cream filling or vanilla ice cream. 
12. Serve drizzled with chocolate topping.