Chocolate Mini-Puffs

1/2 (17.3-ounce) package Frozen Puff Pastry Sheets (1
sheet)
3 tablespoons sugar -- divided
1 cup heavy cream
1/3 cup cocoa

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400
F. Unfold pastry on a lightly floured surface. Roll to make a 14 ×
9-inch rectangle. Using a 2-inch biscuit cutter, cut into 24 rounds.
Prick rounds with fork tines. Brush with water; sprinkle lightly with
sugar, using a total of 1 1/2 teaspoons. Place pastries on an ungreased
baking sheet, about 2 inches apart. Bake 10 minutes or until puffed and
golden. Meanwhile, in a small bowl with electric mixer on high, beat
cream, cocoa and the remaining 2 1/2 tablespoons sugar until stiff peaks
form, about 3 minutes. Split each round in half. For each mini-puff,
spoon about 2 teaspoons of chocolate mixture on bottom half; top with
remaining pastry half and 1 teaspoon of chocolate mixture; repeat with
remaining rounds. Decorate with chocolate curls or chocolate sprinkles
and a dusting of cocoa, if desired.

Yield: "24 mini-puffs"

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