Chocolate Sauce Pastry Puffs with Vanilla Ice Cream

Preheat the oven to 425ºF (220ºC).
Grease a baking sheet with 1/2 tbsp. of butter, dust with 1 tbsp. of flour, tapping out excess, and set aside.
In a medium heavy-bottomed saucepan, combine milk, 1/4 cup water, granulated sugar, salt, and the remaining butter.
Bring to a boil over high heat.
Remove the pan from heat and beat in all of the remaining flour at once with a wooden spoon.
Return the pan to medium heat and vigorously beat with the spoon until the mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes.
Transfer the dough to a medium mixing bowl.
Beat in one-third of the eggs at a time, beating constantly with the spoon after each addition, until the dough is smooth.
Transfer the dough to a pastry bag fitted with a plain round 1/2" tip.
Pipe 12 mounds of dough about 1 1/2" wide onto the prepared baking sheet about 1" apart.
Dust the mounds of dough with confectioners' sugar.
Transfer to the oven, immediately reduce the oven temperature to 400ºF (200ºC), and bake until puffed and deep golden brown, 15–18 minutes.
Set the puffs on a wire rack to cool completely.

Melt the chocolate in a medium bowl set over a medium pot of gently simmering water over medium-low heat.
In a medium saucepan, bring the milk to a simmer over medium heat.
Add the cream to the milk and return to a simmer.
Add the melted chocolate, sugar, and butter, and whisk until smooth.
Keep the sauce warm over the lowest heat.