Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a saucepan, bring the water and butter to a boil over medium heat.

Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool slightly. Gradually beat in the eggs until the dough is smooth and shiny.

Spoon or pipe small mounds of dough onto the prepared baking sheet.

Bake for about 20-25 minutes or until golden brown and crisp.

Let cool on a wire rack. Meanwhile, whip the cream until stiff peaks form.

Once cooled, slice open each profiterole and fill with whipped cream.

Top with melted chocolate and serve immediately.