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    Click here for a "text only" printer friendly version.
    Chocolate Mousse Napoleons

    Thaw: 30 min - Prep: 25 min - Bake: 15 min

    1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
    1 cup heavy cream *
    1/4 tsp. ground cinnamon
    1 pkg. (6 oz.) semi-sweet chocolate pieces, melted and cooled
    1 square (1 oz.) semi-sweet chocolate, melted
    Confectioners' sugar


    THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

    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.

    BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack.

    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 hr.

    DRIZZLE with melted chocolate and sprinkle with confectioners' sugar just before serving.

    Makes 18 Napoleons

    *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

    This recipe created by Pepperidge Farm.

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