1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Pour water into a medium saucepan. Cut butter into 1/2-inch pieces and add to water. Bring to a boil over medium-high heat, uncovered. Add flour and salt all at once and stir with a wooden spoon until dough gathers into a ball and draws away from sides of pan, leaving a sticky residue on bottom of pan.
3. Transfer dough to a large bowl. Beat with an electric mixer on low speed for 2 to 3 minutes to dissipate some of the heat.
4. Add eggs, one at a time, beating on medium speed after each addition until completely incorporated. Mixture will look like scrambled eggs at first, but keep mixing until a smooth, soft dough appears.
5. Scoop dough by rounded tablespoons and drop on prepared baking sheet about 11/2 to 2 inches apart. There should be enough dough for 16 to 18 puffs.
6. Bake until puffed and browned and the interior of each is completely cooked and 2 1 cups (12 oz.) semisweet or bittersweet chocolate chips or chopped chocolate dry, about 20 to 25 minutes. (Can also bake at 400 degrees F for first 10 to 15 minutes and then lower temperature to 350 degrees F to finish if puffs seem to be browning too quickly.)
7. While profiteroles bake, prepare ganache. In a medium saucepan, uncovered, bring cream just to a boil over medium-high heat. Remove from heat and add chocolate. Let sit 2 to 3 minutes to soften chocolate, and then stir with a whisk until smooth. If needed, return to very low heat for 1 to 2 minutes to help chocolate melt.
8. To assemble, place 2 profiteroles on a plate per serving and split in half horizontally. Fill each with a scoop of ice cream, and top with a ladle of ganache sauce. Garnish with a few berries or mint sprigs if desired. Serve any extra chocolate sauce in a small bowl on the side.
Source: Hannaford fresh Magazine, July - August 2013