Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine water and butter. Stir until the butter melts and the mixture comes to a simmer.

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

Allow the mixture to cool for a few minutes. Then, add eggs one at a time, mixing well between each addition until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheet, leaving space between each.

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

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

Once cool, fill each cream puff with whipped cream using a piping bag. Drizzle with chocolate sauce before serving.