Preheat your oven to 200°C (400°F). In a saucepan, combine 250ml of water and 100g of unsalted butter over medium heat, bringing it to a rolling boil. Remove from heat, and quickly add 150g of all-purpose flour, stirring until a smooth dough forms. Allow it to cool for about 10 minutes before beating in 3 eggs one at a time, until glossy.

Using a piping bag fitted with a large round nozzle, fill with the choux pastry dough. Pipe small balls on a baking tray lined with parchment paper, ensuring space between each. Bake for 20-25 minutes or until golden brown and puffed.

Whip 300ml of double cream in a bowl until soft peaks form. Melt 200g of dark chocolate and let it cool slightly before folding it into the whipped cream until combined.

Once baked and cooled, carefully slice the tops of each profiterole. Use a piping bag to fill each with the chocolate cream, then replace the tops.

Melt an additional 100g of dark chocolate for glaze. Drizzle or dip the tops of the filled profiteroles in the melted chocolate and allow to set.

Dust with icing sugar just before serving. Optionally chill for about 30 minutes before serving.