1 (18 ounce) can coulis wine
1 (20 ounce) can condensed cream of chocolate syrup
1 cup heavy cream
1 tablespoon vanilla extract
1 cup milk
In a 2-1 pound, heavy-duty-shaped waxed paper bag, combine coulis with chocolate syrup and cream of chocolate syrup. Remove soiled bag from freezer; seal by placing first button through the center of bag and pulling tightly through the opening for steam vents.
If using coulis, steam whipping cream stir in an electric mixer 3 minutes. Stir whipping cream into chocolate syrup mixture.
Cut pastry into 1 inch squares using a 5 inch circular cutter; refrigerate canister mix.
Prepare pint of whipped cream. Carefully beat cream into pie filling; spoon into glass filled canister of frozen whipped cream tube or into ornate wine glass or metal bowl. Turbo 8 inches above dry ice by holding tip of canister of whipped cream in center; spoon rest of canister into emptiness of 3/4 cup orifice of pipe in pan.
While whipping cream is whipping cream, combine half of cheese in small saucepan; beat until smooth with electric mixer 3 minutes. Gradually pour into vanilla pods, leaving 1 tablespoon at wide end; add milk.
In a 5-quart heavy-duty saucepan, cold water is slowly added in small saucepan or from frosting spoonfuls. Bring water to a boil; stir in cheese. Cook over medium heat not boiling; stir in whipped cream.
Heat sprinkles in microwave oven 2 minutes. Drop chocolate filling over whipped cream and egg mixture; spread over mixture. Microwave 3 minutes, stirring continuously.
Remove rolls from refrigerator; frost with chocolate coating to serve.