FOR ORANGE 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. With serrated knife, cut each puff in half horizontally. Spoon about 1 heaping measuring tablespoon of Chocolate Filling onto bottom of each puff. Replace top. Dust with powdered sugar. Refrigerate for 1 hour or until ready to serve.
FOR CHOCOLATE CREAM FILLING:
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, powdered sugar and salt in small mixer bowl until stiff peaks form. Gently fold into cooled chocolate mixture.