Line two baking sheets with Gefen Parchment Paper.

Using an ice cream scooper, form 20 ice cream balls. Freeze on the first prepared baking sheet.

Preheat oven to 425 degrees Fahrenheit. In a saucepan over high heat, bring the margarine or butter and water to a boil and stir until margarine is completely melted. 

Lower heat to medium and add flour while beating with a wooden spatula. The mixture should pull away from the sides of the pan and form a ball (about 30-40 seconds). Set aside and allow to cool for three to four minutes.

Transfer mixture to a bowl and add eggs, while beating with a mixer. Transfer mixture to a pastry bag or Ziploc bag with snipped corner.

Pipe 18-20 mounds 1 and 1/2 inches apart on the second prepared baking sheet (mounds should be 1 and 1/2 inches wide by 1 inch high).

Bake until golden brown and puffed, 23-25 minutes. Allow to cool.

Heat sugar in a saucepan over medium heat. Stir until it begins to melt and caramelize.

Add whipped topping and chocolate, and whisk until melted. Stir in vanilla and rum. Keep warm and covered.

Slice each profriterole mound in half horizontally.

Fill with a frozen scoop of ice cream and drizzle with a generous helping of warm chocolate sauce.