Chocolate Mousse Napoleons
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Chocolate Mousse Napoleons
  Chocolate    Mousse  
Last updated 6/12/2012 1:15:43 AM. Recipe ID 45237. Report a problem with this recipe.
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      Title: Chocolate mousse napoleons
 Categories: None
      Yield: 1 Servings
 
    1/2 pk (17 1/4-ounce size)
           -Pepperidge Farm« Frozen
           -Puff Pastry Sheets (1
           -sheet)
      1 c  Heavy cream
    1/4 ts Ground cinnamon
      1 pk (6 ounces) semi-sweet
           -chocolate pieces; melted
           -and cooled
           Confectioners' sugar
      1    Square; (1 ounce) semi-sweet
           -chocolate, melted
           -(optional)
 
  Prep Time: 25 Min.
  
  Thaw Time: 30 Min. Cook Time: 15 Min.
  
  Cooking Instructions:
  
  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to
  400║F.
  
  2. Unfold pastry on lightly floured surface. Cut into 3 strips along
  fold marks. Cut each strip into 6 rectangles. Place 2 inches apart on
  baking sheet.
  
  3. Bake 15 minutes or until golden. Remove from baking sheet and cool
  on wire rack.
  
  4. In medium bowl place cream and cinnamon. Beat with electric mixer
  at high speed until stiff peaks form. Fold in melted chocolate
  pieces. Split pastries into 2 layers. Spread 18 halves with chocolate
  cream. Top with remaining halves.
  
  5. Serve immediately or cover and refrigerate up to 4 hours. Sprinkle
  with confectioners' sugar and drizzle with melted chocolate if
  desired. Makes 18.
  
  VARIATION: Substitute 2 cups thawed frozen non-dairy or dairy whipped
  topping for heavy cream. Mix in cinnamon and fold in melted chocolate
  pieces. Proceed as in step 4.
  




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Recipe ID 45237 (Apr 03, 2005)

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