Chocolate Mini Puffs

Directions

1. Thaw pastry sheet at room temperature for 30 minutes.
2. Unfold pastry on lightly floured surface. Roll into 14 by 9 inch rectangle. Cut into 24 rounds using a 2 inch cookie cutter. Prick rounds with fork. Place 2 inches apart on baking sheet. Brush with water and sprinkle with 1 1/2 teaspoons sugar.
3. Bake at 400 degrees Fahrenheit for 10 minutes or until golden. Remove from baking sheet and cool on wire rack.
4. Beat cream, cocoa and remaining sugar in bowl until stiff peaks form, using electric mixer at high speed. Split pastries into 2 layers. Spread about 2 teaspoons chocolate mixture on 24 bottom layers. Top with top layers and spoon 1 teaspoon chocolate mixture on each.
5. Decorate with chocolate curls or chocolate sprinkles.