Preheat oven to 350°F.

On a floured surface, roll puff pastry into an 8 x 12 inch rectangle. (You might want to roll it a bit larger and cut to size.) Cut down the middle of the long end of the rectangle to make two strips that are 4 x 12 inches. Cut each of the strips into 3 squares that are 4 x 4 inches. Place 1 tablespoon of semi-sweet chocolate chips on each square. (Note: You can use almost any kind of candy pieces for the bundles, e.g., two Hersheys chocolate nuggets, several Hersheys kisses, two Hersheys chocolate nuggest with almonds, etc.) Bring points up and twist to make a closed bundle. Place on parchment lined baking sheet. You can prepare and refrigerate the bundles in advance up to this point.

Whisk egg and water together to make an egg wash. Brush each bundle with egg wash. Thirty minutes before serving, bake at 350°F for 30 to 35 minutes or until golden brown.

Place remaining chocolate chips in a bowl with whipping cream and Grand Marnier (Note: You can omit the Grand Marnier and use a total of six tablespoons of whipping cream). Heat on high in microwave for 1 minute. Remove and stir well. Repeat until the ganache is smooth. Divide ganache evenly among six dessert plates. Place one bundle on each plate along with a scoop of vanilla ice cream. Cut strawberries into thin slices and arrange fan like on each plate. Yield: 6 servings.