Make choux pastry as in the recipe above, but use only level teaspoons of the pastry to make the puffs.
These are smaller than the cheese puffs.
Bake in moderately hot oven 15 minutes or until crisp and golden.
Whip cream with sifted icing sugar until firm peaks form, gradually beating in the liqueur.
Cut cooled puffs almost in half, spoon in the cream.
Top with a spoonful of melted chocolate.
Leave to set.