PROCEDURE

1. In a bowl, add Angel Kremdensada and cocoa powder. Whip until fluffy and stiff. Transfer cream in a piping bag. Refrigerate until ready to use.

2. Preheat the oven to 425 degrees F.

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5. When the shells are cool, either split or fill them with chocolate whipped cream.