Preheat the oven to 180°C (350°F).

In a double boiler, melt the dark chocolate and whipping cream together until smooth.

Remove from heat and stir in the chopped lychees. Set aside.

Roll out the puff pastry on a floured surface to about 1/4 inch thickness.

Using a round cookie cutter, cut out circles from the puff pastry.

Place a spoonful of the chocolate lychee mixture in the center of each pastry circle.

Fold the pastry over the filling to create a half-moon shape, and seal the edges by pressing them together with a fork.

Place the filled pastries on a baking sheet lined with parchment paper.

Brush the tops of the pastries with the beaten egg wash.

Bake in the preheated oven for 25 minutes, or until golden brown.

Remove from the oven and let the puffs cool slightly before dusting with icing sugar.

Serve warm or at room temperature.

Enjoy!