Preheat oven to 400F.

Roll out thawed puff pastry on a lightly floured surface to a 10-inch square.

Cut the pastry into 9 circles using a 3-inch cookie cutter.

Place the pastry circles, 2 inches apart, on a baking sheet.

Bake for 10 minutes.

Remove the baked pastry to wire racks and let them cool completely.

In a separate bowl, beat vanilla pudding mix and cold milk with a whisk for 2 minutes.

Stir in the thawed Cool Whip into the pudding mixture.

Refrigerate the pudding mixture until ready to use.

Cut the cooled pastry circles horizontally in half.

Fill each pastry circle with the prepared pudding mixture.

Drizzle the filled cream puffs with melted semi-sweet chocolate.