Chocolate Mini Cream Puffs

Prepare Chocolate Cream Filling: Sprinkle gelatin over cold water in small bowl; let stand 1 min. to soften. Microwave on high 10 sec.; stir until gelatin is completely dissolved and mixture is clear. Cool slightly; reserve.

Beat cream in med. bowl until stiff. Add chocolate syrup; blend well. Gradually pour in cooled gelatin mixture; mix until well blended. Refrigerate 2 hr.

Preheat oven to 375°F (325°F for convection oven). Spray sheet pans with cooking spray; line with parchment paper.

Prepare Cream Puffs: Combine water, butter, salt and sugar in large, heavy saucepan; bring to a rolling boil, stirring until butter melts. Add flour and cocoa all at once; stir vigorously over low heat about 1 min. or until mixture leaves sides of pan and forms a ball. Remove from heat.

Place dough in mixer bowl. With paddle attachment, mix on low speed until dough is cooled. Increase speed to med. Gradually add eggs, one at a time, mixing well after each addition until smooth.

Drop dough by #70 scoop (1/2 oz.) 3 in. apart on prepared sheet pans. Bake 12 min. Reduce oven temperature by 25°; continue baking 22 min. Turn off oven; let cream puffs stand in oven, with door ajar, 1 hr. Remove from oven and cool completely.

Pierce small hole in bottom of each cream puff. Fill pastry bag fitted with ¼-in. tip with Chocolate Cream Filling; pipe into cooled puffs.

Prepare Chocolate Glaze: Combine chocolate chips and shortening in med. microwave-safe bowl. Microwave at med. 1 min.; stir. Microwave at med. at 10 sec. intervals, stirring after each heating, until chips are completely melted when stirred.

Dip top of each cream puff into chocolate glaze. Let glaze set at room temperature or refrigerate until set.