Chocolate-Orange Cream Puffs

Preheat oven to 400° F. Lightly grease baking sheet.

Combine water, butter, orange peel in small saucepan; heat over medium-high heat until mixture boils. Remove from heat. Add flour all at once and stir vigorously until mixture holds together and leaves side of pan and forms a ball. Add eggs, one at a time, stirring well after each addition. Mixture should be smooth and satiny. Drop dough by level measuring tablespoonfuls, 2 inches apart onto prepared baking sheet, making 16 mounds.

Bake for 10 minutes. Reduce heat to 350° F; bake for 10 additional minutes or until golden brown. Remove puffs to wire rack cool completely.

Melt morsels and orange juice in small, heavy-duty saucepan over low heat, stirring until morsels are melted and mixture is smooth. Transfer mixture to large bowl; cool for 10 minutes. Beat cream, 3 tablespoons powdered sugar and salt in small mixer bowl until stiff peaks form. Gently fold into cooled chocolate mixture to make chocolate cream filling.

With serrated knife, cut each puff in half horizontally. Spoon about 1 heaping measuring tablespoon of chocolate cream filling onto bottom of each puff. Replace top. Dust with remaining powdered sugar. Refrigerate for 1 hour or until ready to serve.