Before you start, preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
Place the fat and water in a pan and melt over a gentle heat, then bring to the boil.
Remove from the heat and immediately stir in the Mix. Beat well until the mixture forms a ball in the pan.
Allow to cool slightly, then gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
Place small spoonfuls of the mixture onto the baking sheet and bake in a pre-heated oven for 15 - 20 minutes.
When the profiteroles are well risen and golden brown remove from the oven. Make a slit in the side of each profiterole, then leave to cool on a wire rack.
Meanwhile to make the sauce, put the chocolate and brandy (or milk) into a heatproof dish over a pan of hot water and heat until melted and a smooth sauce is formed.
Fill the profiteroles with whipped cream and pile up on a serving plate. Pour over the chocolate sauce just before serving.