1 cup water
1/2 cup Butter Olive Oil
1 cup all-purpose flour
4 whole eggs
1 tablespoon Black Cherry Dark Balsamic Vinegar
Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup Butter Olive Oil to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on un-greased cookie sheets to make 36 puffs. Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Meanwhile, in a separate bowl melt some dark chocolate and mix in a tablespoon of Black Cherry Dark Balsamic. Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream. Serve drizzled with chocolate topping.