Chocolate Almond Mousse Napoleons Food

CHOCOLATE MOUSSE NAPOLEONS

Steps:

• Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
• 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.
• Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
• 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.
• Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
• TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

CHOCOLATE MOUSSE NAPOLEONS

Steps:

• Bake the pastry thirds according to box directions.
• Cool completely and slice each one in half horizontally.
• Beat eggs and sugar 3 mins.
• Heat 1 c. heavy cream in saucepan until hot and slowly pour it into egg mixture while mixer running on low.
• Add this mixture back to the saucepan and stir over med-low for 7 minutes to thicken.
• Remove heat and stir in chocolate.
• Cover and chill 2 hours.
• After 2 hours, whip the 1½ c. cream to stiff peaks.
• Fold it into the mousse.
• Mix all until smooth.
• Add more milk as needed to thin it.
• For each napoleon you will need 3 phyllo rectangles.
• Stack them as you fill each layer with the mousse generously.
• On top add lots of powdered sugar and a chocolate drizzle.