Prepare custard filling.
In medium bowl, with wire whisk, blend pudding mix, milk, coffee liqueur and vanilla. Fold in whipped cream. Cover with plastic wrap and refrigerate 1 hour or until set.
Preheat oven to 400° F. Lightly grease baking sheet; set aside.
In a saucepan bring water, 7 tablespoons margarine, sugar and salt to a boil over high heat.
Remove from heat and immediately stir in flour. With a wooden spoon, cook flour mixture over medium heat, stirring constantly, 5 minutes or until film forms on bottom of pan. Remove from heat; stir in eggs, one at a time, beating well after each addition.
Immediately drop by heaping tablespoonfuls onto prepared baking sheets. Place baking sheet on middle rack in oven.
Bake 20 minutes. Decrease oven temperature to 350° F and bake an additional 20 minutes. Turn off oven without opening door and let stand in oven 10 minutes. Cool completely on wire rack.
Fill with custard filling. Replace profiterole tops. In small microwave-safe bowl, microwave chocolate and remaining 2 teaspoons margarine at high (full power) 30 seconds or until chocolate is melted; stir until smooth. Drizzle chocolate mixture over profiteroles, then sprinkle, if desired, with toasted sliced almonds.
Enjoy!
Store in refrigerator.
Until next time,
Shannon
