Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a gentle boil.

Remove from heat and add the flour all at once, stirring quickly with a wooden spoon.

Return to low heat and keep stirring until the mixture forms a ball and pulls away from the sides of the pan.

Allow the dough to cool slightly before incorporating the eggs. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the baking sheet, leaving space between them.

Bake for about 15-20 minutes, until golden brown and hollow inside.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the puffs are cool, use a sharp knife to create a small slit on the side of each puff and pipe in the whipped cream.

In a saucepan over low heat, combine chocolate chips and heavy cream, stirring until smooth and creamy.

Drizzle the warm chocolate sauce generously over the filled profiteroles.