|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||3 Ounce|
Prepare pastry as for Strawberry Cream Puffs.
Shape into 4inch long fingers.
Bake as directed.
Prepare whipped cream filling, omitting sugared strawberries.
To make chocolate sauce, combine 1 cup sugar, 1/2 cup light corn syrup, and 3/4 cup water in a heavy saucepan.
Bring to a boil.
Grate 3 ounce squares unsweetened chocolate, and add to boiling syrup.
Reduce heat, and simmer 10 to 15 minutes.
Cover, and let cool.
Fill eclairs with whipped cream mixture, and top with chocolate sauce.