Profiteroles

Preheat oven to 425°F. Scald milk, butter, and salt over med. heat. When butter is melted, add flour; beat with wooden spoon until dough forms. Cook, stirring constantly, over low heat for 2 min. (Flour will begin to coat bottom of pan.) Dump hot mixture into bowl of food processor. Add eggs; pulse until incorporated.

Spoon mixture into pastry bag fitted with a large, round tip. Pipe 1 1⁄2 in.-high mounds onto baking sheet lined with parchment. With wet finger, lightly press down swirl at top of each puff.

Bake 20 min., until light brown. Turn off oven; let puffs sit 10 min. Make small slit in side of each puff for steam to escape; cool.

Place cream and chips in bowl set over simmering water; stir until chocolate melts. Add honey and coffee; stir smooth.

Cut each puff in half crosswise, fill with small scoop of ice cream, replace top, and drizzle with warm chocolate sauce.