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Home Sour Cream Chicken Enchiladas With Cumin Powder

Chocolate Mousse Napoleons Recipe

Ingredients

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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The Cook

hopscotch CA

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