Chocolate Mousse Napoleons
Thaw Time: 30 minutes
Bake Time: 15 minutes
Prep Time: 25 minutes
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Ingredients
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 cup heavy cream *
1/4 teaspoon ground ground cinnamon
1 package (6 oz.) semi-sweet chocolate pieces, melted and cooled
1 square (1 oz.) semi-sweet chocolate, melted
Confectioners' sugar
Directions
THAW
pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD
pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
BAKE
15 min. or until golden. Remove from baking sheet and cool on wire rack.
PLACE
cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hr.
DRIZZLE
with melted chocolate and sprinkle with confectioners' sugar just before serving. Makes 18 Napoleons.
TIP:
*You can substitute 2 cups thawed frozen non-dairy
or
dairy whipped topping for heavy cream. Proceed as directed.
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DESSERTS
This recipe has been
rated by 12 members.
"Very elegant and delicious."
"It had a sexy taste to it!!"
"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
...
More >
."
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