Gather all the ingredients needed for Gold-Dusted Chocolate Profiteroles.

Preheat the oven to 425°F (220°C).

In a saucepan, combine water and unsalted butter. Heat over medium-high heat until the butter melts and the water boils.

Remove from heat and stir in all-purpose flour and salt with a wooden spoon until a cohesive dough forms.

Allow the dough to cool for a few minutes, then add eggs one at a time, mixing well after each addition.

Using a piping bag, pipe small rounds of dough onto a baked sheet lined with parchment paper.

Bake for 20-25 minutes until puffed up and golden brown without opening the oven door.

Melt dark chocolate over a double boiler until smooth.

Whip heavy cream in another bowl until stiff peaks form, then mix in sugar and vanilla extract.

Fold the melted chocolate into the whipped cream gently.

Cut a small slit in each baked profiterole and fill with the chocolate cream mixture.

For the ganache, heat heavy cream until hot and pour it over chopped chocolate, stirring until smooth.

Dip the tops of each filled profiterole into the warm ganache, let excess drip off, and dust with edible gold dust.

Serve immediately or refrigerate until ready.