Chocolate Filled Cream Puffs

Chocolate Cream Filling
1¼ cups sugar
1/3 cup Hershey's® Cocoa
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks, beaten
2 tbsp. margarine
1½ tsp. vanilla

Puffs:
1 cup water
1/2 cup margarine
1/4 tsp. salt
1 cup flour
4 eggs

Powdered sugar for dusting

In medium saucepan, stir together sugar, cocoa, cornstarch and 1/4 tsp. salt; stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute; remove from heat. Gradually stir small amount of chocolate mixture into egg yolks; blend well. Return egg mixture to chocolate mixture in pan; stir and heat just until boiling.
Remove from heat; blend in margarine and vanilla. Pour into bowl; press
plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold.

Meanwhile, in medium saucepan, heat water, margarine and salt to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and form a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety.

Drop batter by spoonfuls onto 12 balls onto ungreased cookie sheet. Bake at 400° for 35 to 40 minutes or until puffed and golden brown. While puffs are warm, horizontally slice off small portion of top; reserve tops.
Remove any soft piece of dough from insides of puff; cool on rack.

Fill puffs with Chocolate Cream filling. Replace with tops; dust with powdered sugar.

Refrigerate until serving time.

About 12 servings