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Chocolate Mousse Napoleons with Raspberries & Cream

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Yes, you can make pastry shop desserts in your own kitchen.  Prepared puff pastry makes it easy...just layer the pastry with whipped cream, chocolate cream and fresh raspberries, then drizzle with melted chocolate.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 8
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4 15

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 cup heavy cream

  • 1 tbsp. confectioners' sugar

  • 1/2 tsp. vanilla extract

  • 2/3 cup semi-sweet chocolate pieces, melted

  • 1 1/4 cups fresh raspberries

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 4 rectangles.  Place the pastries onto 2 baking sheets.

  3. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 24 in all.

  4. Beat the heavy cream, confectioners’ sugar and vanilla extract in a medium bowl with an electric mixer on high speed until soft peaks form.  Reserve half the whipped cream.  Fold half the chocolate into the remaining whipped cream.

  5. Divide the chocolate cream mixture among 8 bottom pastry layers and top with another pastry layer. Divide the reserved whipped cream among the pastries.  Top with the raspberries and remaining pastry layers.  Sprinkle with additional confectioners' sugar.  Drizzle with the remaining chocolate.

  6. Easy Substitution: Substitute 2 cups thawed frozen whipped topping for the heavy cream. Omit the confectioners’ sugar and vanilla extract.

  7. Make-Ahead: This recipe can be prepared as directed above and refrigerated for up to 4 hours.

Watch a how-to demonstration of this recipe technique.

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

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.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Sweet, juicy raspberries are delicious and beautiful.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Zoe R.
Date: 6/1/2006

5 star rating

"EXCELLENT!! When you bite into the rich napoleon it fills your mouth!"

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