Chocolate Cheese Filling --
(recipe follows)

Cocoa Glaze -- (recipe follows)

 

CHOCOLATE CHEESE FILLING
1/4 cup  semisweet chocolate chips
3 oz cream cheese, softened
1/3 cup packed brown sugar
1/4 cup milk
1/2 teaspoon vanilla
1 cup chilled whipping heavy cream

 

COCOA GLAZE
1 cup  powdered sugar
2 tablespoons  cocoa
2 tablespoons  milk

 

Heat oven to 400º. Mix flour, cocoa and sugar.  Heat water and margarine in 3-quart saucepan to a rolling boil. Stir in flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.

Beat in eggs; continue beating until smooth. Drop dough by about 1/4 cupfuls 3 inches apart onto ungreased cookie sheet. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide.

 

Bake until puffed and darker brown on top, 35 to 40 minutes; cool.

 

Cut off tops; pull out any filaments of soft dough. Fill eclairs with Chocolate Cheese Filling; replace tops. Spread with Cocoa Glaze just before serving. Refrigerate any remaining eclairs.

 

CHOCOLATE CHEESE FILLING:

 

Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool. Beat cream cheese, sugar, milk and vanilla until smooth and creamy. Stir in chocolate. Beat whipping cream in chilled bowl until soft peaks form. Fold in chocolate mixture.

 

COCOA GLAZE:

 

Mix powdered sugar and cocoa. Stir in milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.

Yield: 8 servings.