Love Song

So today I made napoleons...yeah..very messy, would recommend to more experienced cooks.  My Napoleon isn't neatly layered like it's supposed to be.  I don't think  I had enough pastry so the chocolate filling was so much it slid all over the plate.  Glad I didn't make this for a family dinner.  Anyways if you want to take a swing at it(the dessert was awesome despite the sloppiness) here's the recipe:
1 package (17 1/4 oz) frozen puff pastry sheets
Chocolate Filling (recipe follows)
Vanilla Glaze (recipe follows)
Chocolate Glaze (recipe follows)

1.  Thaw folded pastry sheets as package directs.  Heat oven to 350 Fahrenheit.  Gently unfold sheets.  On lightly floured surface, roll each sheet to 15x12-inch rectangle; trim to even edges.  Place on large ungreased baking sheets; prick each sheet thoroughly with fork.  Bake 18 to 20 minutes or until puffed and golden brown.  Cool completely on baking sheets.

2.  Prepare Chocolate Filling.

3.  Cut one rectangle lengthwise into 3 equal pieces.  Place one piece on serving plate; spread with one fourth of the Chocolate Filling.  Top with second piece of pastry; spread with one fourth of the filling.  Place remaining piece on top; set aside.  Repeat with remaining pastry and filling.

4.  Prepare Vanilla Glaze; spread onto top of each pastry.  Prepare Chocolate Glaze; drizzle over Vanilla Glaze in decorative design.  Refrigerate at least 1 hour or until filling is set.  Carefully cut each pastry into 6 pieces.  Cover; refrigerate leftovers.

Chocolate Filling:
1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup cocoa
2 cups (1pint) cold whipping cream
2 teaspoons vanilla extract

1.  Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.  Add boiling water; stir until gelatin is completely dissolved and mixture is clear.  Cool slightly.

2.  Stir together sugar and cocoa in large bowl.  Add whipping cream and vanilla; beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff.  Add gelatin mixture; beat until well blended.  Refrigerate to spreading consistency, if necessary.

Vanilla Glaze:  Combine 1 1/2 cups powdered sugar, 1 tablespoon light corn syrup, 1/4 teaspoon vanilla extract and 1 to 2 tablespoons hot water in small bowl; beat to spreading consistency.  (Add additional water, 1/2 teaspoon at a time, if necessary.)
Should look like this but, you know, with puff pastry and chocolate filling.

Chocolate Glaze:  Melt 1/4 cup butter or margarine in small saucepan.  Remove from heat; stir in 1/3 cup cocoa until smooth.  Cool slightly.