1
For sweet cream, place 1/2 cup of the cream in a small bowl, whip and add sugar slowly. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse until soft peaks form.
2
Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in a saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in a mixing bowl. Add eggs; whisk until smooth and very thick. I found I could only get it fully blended and smooth with a hand mixer.
3
Lightly spray mini muffin pan with vegetable oil. Attach (large) open star tip to a piping bag (I used the Pampered Chef Easy Accent Decorator which made it particularly easy) ; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. I made each muffin spot about 2/3 full. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely.