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Chocolate Mousse Napoleon




Source of Recipe


Internet


List of Ingredients




1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
1 cup heavy cream
1/4 tsp. ground cinnamon
1 cup semi-sweet chocolate pieces, melted and cooled
2 cups sweetened whipped cream or whipped topping
1 1/2 cups sliced strawberries
1 square (1 oz.) semi-sweet chocolate, melted (optional)
Confectioners' sugar


Recipe



Thaw pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 1" apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack. Beat cream and cinnamon with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers, making 36. Spread 12 pastry layers with chocolate cream and top with 12 pastry layers. Top with whipped cream, strawberries and remaining pastry layers. Serve immediately or cover and refrigerate up to 4 hr. Drizzle with melted chocolate and sprinkle with confectioners sugar just before serving. Makes 12 Napoleons.

TIP: For 2 cups sweetened whipped cream, in chilled bowl beat 1 cup heavy cream, 1 tbsp. sugar and 1/4 tsp. vanilla until stiff peaks form.