Recipe - Chocolate Mousse Napoleons

One half pack (17 1/4ounce size)
Pepperidge Farm® Frozen
Puff Pastry Sheets (1
sheet)
1 cup Heavy cream
One fourth teaspoon Ground cinnamon
1 pack (6 ounces) semisweet
chocolate pieces; melted
and cooled
Confectioners' sugar
1 Square; (1 ounce) semisweet
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 400ºF.

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 nondairy or dairy whipped
topping for heavy cream. Mix in cinnamon and fold in melted chocolate
pieces. Proceed as in step 4.

Posted to brandnamerecipes by Barbrabarbra@pipeline.com on Feb 09, 1998