Puff Pastry - Recipe Detail - Chocolate Mousse Napoleons

Chocolate Mousse Napoleons

Thaw Time: 40 minutes	Bake Time: 15 minutes
Prep Time: 25 minutes	Cool Time: 10 minutes
Makes: 18

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

TIP Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.

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"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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