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    CHOCOLATE MOUSSE NAPOLEON SUPREME

    THIS DESSERT IS THE PERFECT ENDING TO A GREAT MEAL.


    List of Ingredients


    • 1 SHEET OF PEPPERIDGE FARM FROZEN PUFF PASTRY
    • 1 CUP HEAVY CREAM
    • 1/4 TEASPOON GROUND CINNAMON
    • 1 ( 6 OUNCE ) PACKAGE OF SEMI SWEET CHOCOLATE PIECES, MELTED AND COOLED
    • 2 CUPS SWEETENED WHIPPED CREAM OR COOL WHIP
    • 1 1/2 CUP SLICED STRAWBERRIES
    • 1 OUNCE ( 1 SQUARE ) SEMI SWEET CHOCOLATE, MELTED
    • CONFECTIONERS' SUGAR


    Instructions


    1. THAW PASTRY SHEET AT ROOM TEMPERATURE APPROXIMATELY 30 MINUTES.
    2. PREHEAT OVEN TO 400°.
    3. UNFOLD PASTRY ON A LIGHTLY FLOURED SURFACE. CUT INTO 3 STRIPS ALONG FOLD MARKS. CUT EACH STRIP INTO 6 RECTANGLES. BAKE 15 MINUTES OR UNTIL GOLDEN. REMOVE FROM BAKING SHEET AND COOL ON A WIRE RACK, SET ASIDE.
    4. IN A MEDIUM BOWL PLACE CREAM AND CINNAMON, BEAT WITH ELECTRIC MIXER AT HIGH SPEED UNTIL STIFF PEAKS FORM. FOLD IN MELTED CHOCOLATE AND MIX TO COMBINE.
    5. SPLIT PASTRIES INTO 2 LAYERS. SPREAD 12 RECTANGLES WITH CHOCOLATE CREAM. TOP WITH ANOTHER RECTANGLE. SPREAD WITH WHIPPED CREAM, SLICED STRAWBERRIES AND REMAINING RECTANGLES..
    6. SERVE IMMEDICATELY OR COVER AND REFRIGERATE UP TO 4 HOURS.
    7. JUST BEFORE SERVING DUST WITH CONFECTIONERS' SUGAR AND DRIZZLE WITH MELTED CHOCOLATE . 12 NAPOLEONS


    Final Comments


    YUMMY! YUMMY!

 

 

 


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