Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a saucepan, bring the water and butter to a boil. Reduce heat to low and add the flour. Stir vigorously until the mixture forms a smooth ball.

Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, gradually add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Scoop 4 large mounds of dough onto the prepared baking sheet, leaving space between each mound.

Bake in the preheated oven for about 30-35 minutes or until the Bossche bollen are golden and puffed up. Allow them to cool completely.

In the meantime, whip the heavy cream until stiff peaks form. Fill each Bossche bol with a generous amount of whipped cream.

Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Dip each filled Bossche bol into the melted chocolate, coating it completely. Let the chocolate set before serving.

Enjoy!