Preheat oven to 400°F. Combine butter, water and salt in a medium saucepan; bring to a boil over high heat.

Add flour all at once to boiling liquid, stirring constantly with a wooden spoon. Remove from heat and continue stirring until the flour mixture leaves the sides of the pan.

Add eggs, one at a time, into the flour mixture, mixing well after each addition. Continue stirring until the dough is smooth and not lumpy. Set aside for 15 minutes to allow to thoroughly cool.

After the dough cools, drop by rounded heaping teaspoonfuls onto an ungreased cookie sheet, placing dough 2 to 3 inches apart.

Bake for 35 to 40 minutes or until golden brown. Immediately split shells in half while hot to allow steam to escape and to keep the shells crisp. Cool thoroughly before filling.

Follow the directions on the box of pudding. Fold in Cool Whip and almond extract. Fill shells with prepared pudding mixture.

place all ingredients into a microwave safe bowl. Microwave on medium heat for 20 seconds; stir the mixture. If the chocolate chips and butter are not completely melted after stirring, Microwave for 10 more seconds (and at 10-second intervals if they are still not melted). Stirring afterward until the mixture is totally melted and smooth.