Chocolate Mousse Napoleons

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These non-traditional Napoleons are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate. Give them a try...they're exquisite.

Thaw: 40 minutes
Prep: 25 minutes
Bake: 15 minutes
Cool: 10 minutes

Serves: 18

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Layered Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Previous tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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Recipe

Ingredients

1/2 of a 17.3 ounce-package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 cup heavy cream
1/4 tsp. ground cinnamon
1 pkg. (6 ounces) semi-sweet chocolate pieces, melted and cooled (about 1 cup)
1 square (1 ounce) semi-sweet chocolate, melted
Confectioners' sugar

Directions

Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.
Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.
Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving.
Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.

Comments

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Submitted by:
Marie H.
Date: 2/14/2006

"The results were amazing. My husband said the dessert was "fancy restaurant quality". The taste was exquisite!"

Submitted by:
Glenice M.
Date: 2/15/2006

"I made this recipe for a fund raiser at work and everyone was asking for the recipe. I use chocolate/raspberry pieces and the taste is out of this world."

Submitted by:
Denise S.
Date: 4/1/2006