Chocolate Mousse Napoleons

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 18
• 1 sheet frozen puff pastry
• 1 cup heavy cream
• 1/4 teaspoon ground cinnamon
• 1 (6 ounce) package semisweet chocolate pieces, melted and cooled
• 1 ounce semi-sweet chocolate baking square, melted
• confectioners' sugar

Recipe

• 1 thaw pastry at room temperature for 30 minutes. preheat oven to 400.
• 2 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.
• 3 bake 15 minutes or until golden. remove from baking sheet and cool on wire rack.
• 4 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 hours.
• 5 drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
• 6 tip: *you can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. proceed as directed.