Line two baking sheets with parchment paper and set them aside.

Boil 1 cup of water along with the butter in a medium pan on the stovetop and then reduce to medium heat. Quickly add the flour and salt. Stir rapidly to form a soft dough, and then continue to cook while stirring constantly for 3 additional minutes.

Remove the pan from the heat and let the mixture cool for 10 minutes. Then stir in one egg at a time, while stirring until smooth after each addition. Now cover the mixture with plastic wrap and place it in the refrigerator to chill for at least 1 hour.

Once the dough has chilled completely, remove it from the refrigerator and preheat the oven to 400°F. Scoop the dough out in rounded tablespoonfuls onto the prepared baking sheets.

Bake for 20 minutes and then reduce the heat to 375°F and bake for an additional 15 – 20 minutes. They are finished once they turn golden brown on all sides and don’t collapse on themselves when removed from the oven. Let them cool completely on a cooling rack.

Place the chocolate chips into a microwave-safe bowl and microwave for 30-second intervals while stirring in-between until the chocolate has melted completely. Set aside and let it cool to almost room temperature.

Meanwhile, beat the whipping cream, sugar, and vanilla until stiff peaks have formed, and then gently fold in the melted chocolate.

Transfer the chocolate cream filling into a piping bag with a round tip attached to it. Pierce each shell by carefully pushing the round tip into the side of the shell and then fill the shell with the cream.

Place the cream puffs into an airtight container and freeze them overnight. Serve them frozen with a dusting of confectioners’ sugar or use leftover chocolate chips to drizzle melted chocolate over them.