Chocolate Mousse Napoleons

Total Time
40mins
Prep 25 mins
Cook 15 mins

I needed to use 1/2 pkg of puff pastry quickly and found this on www.puffpastry.com. Prep time does not include thawing.

Ingredients Nutrition

Directions

  1. Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
  2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
  3. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
  4. Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
  5. Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
  6. TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

Reviews

(1)
Most Helpful

I got this same recipe out of a local newspaper and made it for my family a couple of Christmases back. A little bit time consuming and a little bit messy (gee, just HATE licking chocolate off my fingers when I'm done making them...) but definitely a highly recommended treat!!!

ckmclements September 02, 2006

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