Cooking Directions

• Place the chocolate into a medium bowl.
• Heat the heavy cream in a 1-quart saucepan over medium heat to a boil.  Pour the heavy cream over the chocolate in the bowl and let stand for 5 minutes.  Using a whisk, stir until the mixture is smooth.  Freeze for 15 minutes.  Stir the chocolate mixture.  Freeze for 15 minutes or until the chocolate mixture is firm.
• Beat the egg yolk and water in a small bowl with a fork.
• Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square.  Brush the pastry with the egg mixture to within 1/2 inch of the edge.  Drop the chocolate mixture by 24 teaspoonfuls onto the pastry sheet, making 4 rows, with 6 evenly-spaced spoonfuls in each row.
• Unfold the remaining pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal.  Brush the pastry with the egg mixture. Using a pastry wheel or a sharp knife, cut between the 4 rows to make 4 strips.  Cut each strip into 6 rectangles.  Place the pastries onto 2 baking sheets.  Freeze for 15 minutes or until the pastries are firm.
• Heat the oven to 375°F.
• Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners' sugar.

Ingredients

• 1 package (8 ounces) semi-sweet chocolate, chopped
• 0.5 cup heavy cream
• 1 egg yolk
• 1 teaspoon water
• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 2 tablespoons confectioners' sugar