1/2 pkg. frozen puff pastry sheets (1 sheet)
3 tbsp. sugar, divided
1 cup heavy cream
1/3 cup unsweetened baking cocoa
Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)

Chocolate Mini-Puffs

1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400� F.
2. Unfold pasty on lightly floured surface. Roll into 14" * 9" rectangle. Cut into 24 rounds, using 2" cookie cutter. Prick rounds with fork. Place 2" apart on baking sheet. Brush with water and sprinkle with 1 1/2 tsp sugar.
3. Bake for 10 minutes or until golden. Remove from baking sheet and cool on wire rack.
4. Beat cream, cocoa and remaining sugar in a bowl until stiff peaks form, using electric mixer at high speed. Split pastries into 2 layers. Spread about 2 tsp. chocolate mixture on 24 bottom layers.
5. Top with top layers and spoon 1 tsp. chocolate mixture on each. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa if desired.
   Makes 24 pastries
   Preparation time: 30 minutes