In 2 1/2-quart saucepan, heat water and butter oil to rolling boil.

Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

Beat in eggs, all at once, with spoon. Continue beating until smooth.

​Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.

Bake 20 to 25 minutes or until puffed and golden.

Cool away from draft, about 30 minutes.

Meanwhile, in a separate bowl melt some dark chocolate (or milk chocolate) and mix in a tablespoon of Cherry Balsamic.

Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream.

Serve drizzled with chocolate topping.