Chocolate Mousse Filled Cream Puffs

Whip cream to stiff peaks.
Refrigerate until ready to use.
Dissolve gelatin in water. Set aside.
Whisk together egg and sugar in a small heat-proof bowl.
Place over a pot of simmering water.
Cook to 135° F.
Remove from heat.
Add gelatin.
Beat with an electric mixer until light and fluffy, about 4-5 minutes.
Place chocolate in microwave safe bowl.
Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
Mix into egg mixture.
Fold in whipped cream.
Refrigerate until needed.
Choux
Heat oven to 375° F.
Line a sheet pan with parchment paper. Set aside.
Sift flour. Set aside.
Place milk, water, salt, sugar, and butter in a medium saucepan.
Bring to a boil.
Remove from heat.
Stir in flour.
Return to heat.
Cook, stirring constantly, until it cleans the side of the pot, about 1 minute.
Transfer to stand mixer fitted with the paddle attachment.
Beat in eggs, one at a time, until smooth and glossy.
Spoon into a piping bag.
Snip bottom to form 1-inch opening.
Pipe 1 inch rounds onto prepared pan.
Tap peaks down with water damp finger.
Bake for 10 minutes.
Reduce heat to 350° F.
Bake for an additional 15-20 minutes, until pastry is golden brown and dry in the center.