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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Pepperidge Farm.