Cream Puffs with Ice Cream and Chocolate Sauce

Melt the chocolate with 3/4 cup of cold water until smooth

Set aside. Reserve

Sift together the dry ingredients, then add the softened butter or margarine and 2/3 of the melted chocolate mixture

Mix well

Batter vigorously

Add the egg, vanilla extract, and remaining chocolate mixture

Batter for 1 1/2 minutes

Fill small baking cups lined with parchment paper to about halfway

Place the filled cups into a large baking dish and bake in a moderate oven (180°C) preheated oven for 30 minutes

Let cool in the baking cup, then demold

Serve warm

Assemble by placing a mini cream puff on a serving plate, topping with a scoop of ice cream, and drizzling with chocolate sauce

To make the chocolate sauce: melt the dark chocolate in a double boiler

While that's melting, combine grated coconut, skim milk, cornstarch, and salt in a saucepan

Bring to a simmer over low heat

Gradually add the water and stir well

Add the melted chocolate and stir until smooth

Remove from heat and stir in orange zest, juice, and unsalted butter or margarine

Let cool and use as desired.