Chocolate Mousse Napoleons With Strawberries And Cream
From annieamie 16 years ago
- 15 minutes to make
- Serves 12
A simple Napoleon recipe with an easy mousse-ish filling that makes a lovely addition to any dessert tray. This is really easy to prepare and looks like something you bought at a bakery. The original recipe comes from Pepperidgefarms.com and I've been making it for years. Read more See less
Ingredients
- 1/2 package Pepperidge Farm frozen puff pastry Sheet shopping list
- 1 cup heavy cream shopping list
- 1/2 tsp. cinnamon shopping list
- 1 cup semi-sweet chocolate pieces, melted and cooled shopping list
- ( I use bittersweet chocolate chips.) shopping list
- 1/2 cup bittersweet chocolate melted and cooled shopping list
- 2 cups whipped topping or sweetened whipped cream (see below) shopping list
- 1 1/2 cups sliced strawberries (bananas are great, too!) shopping list
- Optional: powdered sugar for dusting finished napoleon shopping list
- *Sweetened cream recipe: 1 cup of heavy cream, 2 TB of sugar, shopping list
- and 1/2 tsp. vanilla extract. Whip this all together until stiff. This makes 2 cups of cream! shopping list
- Alternative dessert options: shopping list
- Use bananas, blueberries (fresh not frozen), mangos and follow the recipe as shown. shopping list
- You can use a vanilla mousse, too! Add one small box of instant vanilla pudding to 2 cups of whole milk and beat until firm. I use the sugar-free instant pudding and its great! Use this instead of the chocolate mousse. You can actually fold this into one cup of heavy cream that has been whipped for a "moussier" texture. shopping list
How to make it
- Thaw the pastry sheet at room temperature for 30 minutes.
- Preheat your oven to 400 degrees.
- Unfold the pastry sheet and cut along the three fold marks into 3 long strips.
- Cut each strip into six small rectangles.
- Place each rectangle on to a baking sheet.
- Bake for 15 minutes until golden brown and let cool on a rack.
- ...
- Beat the cream and cinnamon in mixer until stiff. Fold in the 1 cup of melted and cooled chocolate.
- ...
- With a good knife, slip the blade between each pastry and split into two layers. Don't squeeze the pastry or it will crumble. Be gentle!
- ...
- Separate your layers of pastry into three groups of 12 layers each.
- Spread the chocolate cream or mousse layer on one layer,
- Top each one with another layer of pastry.
- Then top with the plain whipped cream or sweetened cream and then add a layer of strawberries.
- Top with another layer of pastry.
- Using the 1/2 cup of melted chocolate, drizzle the last layer of pastry with the chocolate lightly making strips or a design if you wish.
- You can now sprinkle with powdered sugar if you wish.
- This picture was borrowed from Pepperidgefarms.com. They have some great recipes there! This is one of them and this is a tried and true recipe!
The Rating
Reviewed by 3 people-
This is a great posting and the picture is incredible as all of your recipes.When baking the puff pastry strips does it puff too much.And if does what should I do???
ahmed1
in Cairo loved it
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wow ive never thought to use chocolate mousse! you really do make desserts your own and thats really great. Thanks for sharing out of the box ideas :]
ragnarokx23
in San Jose loved it
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