Chocolate Mousse Napoleans

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

Ingredients

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

Recipe

• 1 preheat oven to 400 degrees f.
• 2 thaw pastry sheet at room temperature for 30 minutes.
• 3 unfold pastry on lightly floured surface. cut into 3 strips along fold marks.
• 4 cut each strip into 6 rectangles. place 2" apart on baking sheet.
• 5 bake 15 minutes or until golden. remove from baking sheet and cool on wire rack.
• 6 place cream and cinnamon in bowl. beat with electric mixer at high speed until stiff peaks form.
• 7 fold in melted chocolate pieces.
• 8 split pastries into 2 layers.
• 9 spread 18 bottom halves with chocolate cream.
• 10 top with remaining top halves.
• 11 serve immediately or cover and refrigerate up to 4 hours.
• 12 drizzle across your choice of melted chocolate or caramel topping as well as confectioners sugar just before serving.