Thaw the Pastry:
Place the frozen puff pastry sheets on the counter for 30 minutes to thaw.
Prepare the Chocolate Ganache:
While the pastry is thawing, make the chocolate ganache. Pour the chocolate chips into a bowl. Heat the heavy cream in a saucepan over medium-low heat until it begins to steam, but not boil.
Pour the hot cream over the chocolate chips and let it sit for 1 minute and 30 seconds. Stir gently until smooth. If any chocolate chunks remain, microwave in 15-second intervals, stirring well between each. Let the ganache sit at room temperature for 2 hours until it reaches a pudding-like consistency.
Prepare the Cream Cheese Filling:
In a small bowl, beat the cream cheese with a hand mixer on high speed for 1 minute. Add the sugar and beat again for 1 minute until smooth. Mix in the vanilla extract until well combined.
Cut and Prepare the Pastry:
On a lightly floured surface, unfold the thawed puff pastry sheets. Use your fingers to press the seams together. With a sharp knife, cut each sheet into thirds along the seams, then cut each third in half to create 6 rectangles per sheet (12 total).
In a small bowl, whisk together the egg and water. Brush the edges of each pastry rectangle with the egg wash.
Preheat and Prep for Baking:
Preheat the oven to 400°F (200°C). Line two cookie sheets with parchment paper.
Place the pastry rectangles on the prepared cookie sheets, 6 per sheet. Using a sharp knife, lightly score a smaller rectangle within each pastry, leaving a ½-inch border around the edges. Do not cut all the way through; this will allow the edges to rise around the filling.
Fill the Pastry:
Spoon about 1 tablespoon of the cream cheese mixture onto the center of each pastry rectangle and spread it evenly within the scored lines.
Chill the Pastry:
Place one cookie sheet in the fridge and the other in the freezer. Let the sheet in the freezer sit for 5 minutes before baking. This will help the pastry stay flaky by keeping the butter cold.
Bake the Pastry:
Bake one sheet at a time for 17-20 minutes, or until the pastry is golden brown. Let the pastries cool completely on a wire rack before baking the second sheet.
Finish with Ganache:
Once the pastries have cooled, spoon the prepared chocolate ganache over the cream cheese filling, leaving some of the cream cheese visible around the edges.
Serve:
Enjoy these Chocolate Cream Cheese Danishes as a decadent breakfast treat or a delightful dessert.