Prepare the pasta choux according to the recipe. Pipe small rounds onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 22–25 minutes, until golden and puffed. Let cool completely on a wire rack.
Once cooled, slice each cream puff horizontally. Fill each base generously with a scoop of vanilla gelato, then replace the top.
To prepare the chocolate sauce: chop the dark chocolate finely. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and stir until smooth and glossy.
Arrange the filled profiteroles on a serving plate. Pour the warm chocolate sauce generously over the profiteroles. Garnish with fresh strawberries. Serve immediately before the gelato melts!