Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside.
Melt chocolate chips in a double boiler. When they are about half melted, remove from heat and stir until melted and smooth.
Lightly flour a working surface. Unfold a Puff Pastry Sheet and roll from the center with a lightly floured rolling pin. Stamp 6-4" circles with a cookie or biscuit cutter and place them on the prepared baking sheet.
Whip egg white and water together. Brush the edges of each circle with egg white using a pastry brush.
Spoon a Tablespoon of chocolate into the center of the Puff Pastry circle. Fold in half meeting the edges together. Crimp edges with a fork. Brush top with additional egg whites. Sprinkle with sugar. Pierce the top about three times gently with a fork or sharp knife.
Bake for 12-15 minutes or until top is golden brown. Remove to a cooling rack.
Put remaining chocolate in a re-closable plastic bag. Snip a small corner from the bag and drizzle the tops with additional dark chocolate.
Serve immediately or store in an air-tight closable container at room temperature.
I spooned chocolate into a re-closable plastic bag as soon as I was finished with it. If chocolate starts to set run it under hot water massaging the bag until smooth. Alternately you could reheat in the double boiler and let cool slightly and drizzle with a fork.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.