3 cups powdered sugar, more as needed to reach desired consistency
1 tsp. vanilla
½ cup butter
⅓ cup cocoa
¼ cup milk
3 cups powdered sugar
½ tsp. vanilla
⅛ tsp. salt
Preheat oven to 425 degrees F
TO MAKE CREAM PUFF PASTRY:
In a large pot, bring butter and water to a boil. Remove post from heat and stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.
Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely.
When the shells are cool, make FILLING
Beat cream cheese, cool whip, powdered sugar and vanilla together until smooth. When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.
TO MAKE FROSTING
Melt butter and milk in microwave saft bowl. Add powder sugar, cocoa, salt and vanilla. Wisk together and pour into a lage zip lock bag. Cut a small corner off and drizzle chocolate over cream puffs.