• Preheat the oven to 350 F.
• In a small saucepan, add the water, milk, and butter and heat to medium heat until the butter is melted. Turn the heat down.
• Stir in the flour and salt, continually stirring until mixed.
• Stir the dough for a minute until it pulls away from the sides.
• Transfer the dough to a stand mixer. Beat the dough for a few minutes to cool it down.
• Once the dough has cooled, add in the 3 eggs one at a time. Allow each egg to fully incorporate before adding the next.
• Scoop the dough into a piping bag. Pipe mounds of the dough on a baking sheet lined with parchment paper. Bake for 20 minutes until the tops are lightly golden brown. Do not open the oven while baking.
• Cream puff shells will form while baking. Remove the cream puff shells from the oven and poke them with a fork to create a small hole in the side to allow them to vent. Set aside to cool.

Make the chocolate topping:

• Heat ½ cup heavy whipping cream until boiling. Chop the baking chocolate and put it in a bowl. Pour the hot cream over top, allow it to sit, and then stir or whisk until smooth.
• Once the cream puff shells are cool, cut them in half horizontally. Dip the tops in the prepared chocolate topping, and set aside. While chocolate is wet and soft, sprinkle all of them with shaved almonds slices. Allow them to set at room temperature.

Make the chocolate cream:

• Pour the remaining 1 ½ cups heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about 7 minutes. Mix in the cocoa powder. Add powdered sugar, if desired, to taste.
• Pipe the bottom shells with chocolate whipped cream and carefully place the top back on.
• Serve immediately.