2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces chopped milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar

Mix corn syrup and cream in a double boiler, bring to a boil. Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal. Freeze for 1 hour. Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets. Serve immediately.