In medium microwave safe bowl, mix 2 tablespoons of the whipping cream and the coffee. Heat in microwave 45 to 60 seconds, stirring every 15 seconds or until hot. Using wire whisk, stir in chocolate chips until melted. Stir in vanilla. Set aside to cool, about 10 seconds.
In another medium bowl, beat remaining 6 tablespoons whipping cream with electric mixer on high speed until soft peaks form. Refrigerate half (about 1/4 cup) whipped cream for garnish. Fold remaining whipped cream into chocolate mixture. Cover and refrigerate 15 minutes.
Heat oven to 375°F. Unroll dough on work surface; firmly press perforations to seal. Using ruler, push dough into 5x7-inch rectangle. Cut into 12 squares, 3 rows by 4 rows. Place 6 squares 1 inch apart on ungreased cookie sheet. Wrap remaining crescent dough tightly in food safe plastic wrap and refrigerate for another use. In small bowl, mix 1 tablespoon beaten egg and 2 teaspoons powdered sugar with fork. Brush on tops of squares.
Bake 8 to 10 minutes or until puffed and golden brown. Cool completely, about 10 minutes.
Just before serving, spoon about 2 tablespoons chocolate mixture on each of 3 of the crescent squares. Place remaining crescent squares on top. Top each with about 1 tablespoon reserved whipped cream and 1 chocolate-covered coffee bean. Measure 1/4 teaspoon cocoa into fine mesh strainer. Sift cocoa over tops of puffs.