Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry sheet and cut into 1-inch wide strips.

Twist each strip to form a crown shape and arrange them on the baking sheet.

Brush the twisted pastry with the beaten egg.

Bake for 15 to 20 minutes until golden brown, then cool slightly.

In a saucepan, heat the heavy cream until simmering, then mix in the chocolate chips, sugar, and vanilla until smooth.

Pour the chocolate filling into the center of the cooled crown.

Dust with powdered sugar and add fresh berries if desired.