Chocolate Mousse Napoleons with Strawberries & Cream

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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  • "DELIGHTFUL!! The chocolate mousse napoleons with strawberries and cream were especially delicious with ice cream on the sid... More > e"
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