Chocolate Mousse Napoleons
From hopscotch 13 years agoIngredients
- 1/2 of a 17.3 ounce-package Pepperidge Farm® puff pastry sheets (1 sheet), thawed shopping list
- 1 cup heavy cream shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1 package (6 ounces) semi-sweet chocolate pieces, melted and cooled (about 1 cup) shopping list
- 1 square (1 ounce) semi-sweet chocolate, melted shopping list
- confectioners' sugar shopping list
How to make it
- 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.
- Photo can be seen at their url:
- http://www.puffpastry.com/recipedetail.aspx?recipeID=23967&rc=10
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