Chocolate Mousse Napoleons with Strawberries & Cream
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 25 minutes
Cool Time: 10 minutes
Makes: 12
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Ingredients
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 cup semi-sweet chocolate pieces, melted
2 cups sweetened whipped cream
or
thawed frozen whipped topping
1 1/2 cups sliced strawberries
1 square (1 ounce) semi-sweet chocolate, melted (optional)
Confectioners' sugar
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into
3
strips along the fold marks. Cut
each
strip into
6
rectangles. Place the pastries onto
2
baking sheets.
Bake for 15 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
36
in all.
Beat the heavy cream and cinnamon in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the melted chocolate pieces.
Reserve
12
top pastry layers. Spread
12
bottom pastry layers with the chocolate cream and another pastry layer. Top with the whipped cream, strawberries and the reserved top pastry layers. Drizzle with the melted chocolate, if desired. Sprinkle with the confectioners' sugar.
TIP
Ingredient Note:
For 2 cups sweetened whipped cream, beat
1 cup
heavy cream,
2 tablespoons
sugar and
1/4 teaspoon
vanilla extract in a medium bowl with an electric mixer on high speed until stiff peaks form.
TIP
Make-Ahead
:
These can be served immediately or covered and refrigerated for up to 4 hours.
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This recipe has been
rated by 4 members.
"DELIGHTFUL!! The chocolate mousse napoleons with strawberries and cream were especia
lly delicious with ice cream on the sid
...
More >
e"
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