Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

In a saucepan, combine water, milk, butter, and salt. Heat until the butter melts and the mixture comes to a boil.

Reduce heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

Transfer the dough to a piping bag and pipe small mounds onto the prepared tray.

Bake for 20-25 minutes until golden and puffed. Let cool completely.

Slice the profiteroles in half and fill each with a scoop of vanilla ice cream.

To make the chocolate sauce, heat the heavy cream until steaming and pour over the chopped chocolate. Stir until smooth.

Drizzle the chocolate sauce over the filled profiteroles and serve immediately.