Preparation

Preheat oven to 450ºF.  

Combine water, 4 T. butter, salt, and sugar in a medium sauce pan.  Bring to a boil over medium heat.  Add flour all at once and stir vigorously for 30-45 seconds.  Remove from heat.

Transfer mixture to a mixing bowl and add the eggs one at a time stirring well after each addition.

Drop by rounded teaspoonfuls onto a parchment lined baking sheet.

Bake for 20 minutes then reduce heat to 350 and continue baking until dry in the center, about 20 minutes more.  Cool.

While profiteroles bake, make the chocolate sauce by melting the chocolate over a double boiler.  Once melted, add half of the milk, 1 T. butter, ½ c. sugar and 1 T. vanilla.  (By reserving some of the milk, you can adjust the consistency of the sauce.)
When the profiteroles are cool, split in half and fill with vanilla ice cream.  Pour chocolate sauce over and serve.