chocolate mousse on puff pastry w/ ganache & raspberries
from vanillasugarblog.com

Chocolate mousse (from epicurious.com):
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Cook Notes: 
you might want to do the ganache first as it needs a bit of time to cool.
Don't have time to make the mousse? Use instant pudding in a pinch.

for the custard: Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. 
Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. 
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. 
Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. 
Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. 
Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
I then chilled my mousse in a glass bowl, covering the mousse with plastic wrap until ready to use.

puff pastry: Unroll the puff pastry and shape into whatever size you like. I did a long rectangle. 
Bake according to package directions. Let cool a bit, and then fill with ready chocolate mousse.

chocolate ganache strips:
If you want to decorate the pastry with chocolate ganache strips then:

6 ounces 70% cacao bittersweet chocolate, coarsely chopped
¼ cup heavy cream
2 TB unsalted butter, room temp

Melt the chopped chocolate with the heavy cream in a double-boiler. 
Make sure to stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits. 
Make sure to whisk this up good. The better you whisk the glossier and smoother the ganache. 
I waited about an hour and a half for it to cool then poured it into a plastic bag to pipe onto chocolate pastry.
Just before the Ganache strips set up, decorate with raspberries. 
Let set up about 15 minutes and sprinkle with confectioner’s sugar, optional.