Black Cherry Frozen Yogurt Cream Puffs & Chocolate Sauce

1. Preheat your oven to 400 F. Spray a baking sheet with non stick cooking spray.
2. In a medium sized bowl sift together your flour, sugar and salt. Set aside
3. Take a medium sized saucepan and place it over medium heat. Add your butter and water and bring to a boil. Remove from the heat and add in your sifted flour mixture (make sure you add it in all at once.) Quickly stir until the dough pulls away from the sides of the saucepan. Return pan to the heat to let any moisture that is left in the dough evaporate (make sure you have a smooth ball). Remove pan from heat and put dough into a bowl. Let your dough cool for about 1-2 minutes.
4. Slowly mix in your eggs. At this point your dough will look like it is falling apart—this is normal. It will come back together quickly. Beat until you have a smooth thick paste. Spoon 10 medium sized mounds onto your prepared baking dish. Take your 1 tablespoon of milk and use a pastry brush to lightly brush the tops of the cream puffs. Put pan into oven and cook at 400 F for 15 minutes. Then reduce the temperature to 350 F and bake for an additional 25-30 minutes or until the cream puffs are nice and golden brown. Remove pan from oven and let the pastries cool.
5. In a saucepan bring 1 cup of water to a boil then reduce heat to simmer. Place a heat resistant bowl on top of the saucepan (make sure the bowl doesn’t touch the water). Add your 2 tablespoons of butter, 1 tablespoon of milk and 1 cup of chocolate. Stir and heat until it is combined and smooth. Set aside while your building your puffs.
6. Cut your puffs directly through the middle, so you end up having a top and a bottom. Place a scoop or two of ice cream in the center, add the top and drizzle with chocolate sauce. Enjoy!