Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.;
Allow the puff pastry to thaw, covered, for 30 minutes at room temperature. When it is pliable, unfold puff pastry and cut the sheet into 4 squares
Beat the eggs and cream together to create an egg wash. Brush the entire surface of each pastry square with egg wash. In the center of each pastry square, place 2 chocolate drops and 2 miniature candy bars. Pull the corners of each square up around the chocolate, and twist the top of the dough clockwise to complete the "bundle." Brush the exteriors of the chocolate bundles with more egg wash.
Place the bundles on the cookie sheet. Bake for about 35 minutes, until golden brown.
In a small saucepan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over the top. Whisk until the sauce is smooth.
Puddle the chocolate sauce on each plate and place a bundle on top. Top with whipped cream and additional chocolate sauce, if desired. Serve the bundles garnished with strawberry slices and mint sprigs.
Recipe courtesy of Paula Deen, 2007