Preheat oven to 400 degrees F. For cream puffs, in a medium saucepan, combine water, butter, and salt; bring to a boil.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball.
Remove from heat. Cool for 10 minutes.
Add eggs, one at a time, beating well after each addition.
Drop dough by rounded teaspoons 2 inches apart onto 2 greased baking sheets.
Bake one sheet at a time for 20 to 25 minutes (keep remaining dough covered while first batch bakes).
Transfer to a wire rack; let cool for 15 minutes.*
Meanwhile, for filling, in a medium saucepan, bring cream just to a boiling over medium-high heat.
Remove from heat.
Add Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips. Do not stir.
Let stand for 5 minutes. Stir until smooth. Stir in caramel topping. Cool for 15 minutes before using.
Using kitchen scissors, cut tops from cream puffs; remove any soft dough from inside. Spoon about 1 tablespoon filling into each cream puff. Replace tops. If desired, drizzle with additional prepared caramel topping and/or Chocolate
Drizzle.
For Chocolate
Drizzle, in a small microwave-safe bowl, combine 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and 1 teaspoon shortening. Microwave at half power or defrost setting for 1 minute.
Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 15 seconds to avoid scorching. Stir until smooth.
