Chocolate Mousse Napoleons

These non-traditional Napoleons are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate.  Give them a try...they're exquisite.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 25 minutes
  • Serves: 18

Recipe

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
  • 6 ounces (1 cup) semi-sweet chocolate pieces, melted and cooled
  • 1 ounce semi-sweet chocolate, melted
  • 1/4 cup confectioners’ sugar

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving.

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

Layered Recipe

Watch a how-to demonstration of this recipe technique.

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

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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