Chocolate Mousse Puff Pastries Food

STUFFED CHOCOLATE PUFFS

Steps:

• For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
• Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
• In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
• With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator.
• For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.
• For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.

CHOCOLATE MOUSSE NAPOLEONS

Steps:

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.
• Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.
• Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
• Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving.
• Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.

CHOCOLATE CLOUDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto a baking sheet.
• Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool completely.
• Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.
• Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.

CHOCOLATE HAZELNUT MOUSSE CUPS

Steps:

• Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.

EASY CHOCOLATE PUFF PASTRY CROISSANTS

Steps:

• Set oven to 350°F.
• Grease 2 baking sheets.
• Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
• Cut into four even squares.
• Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
• Brush the edges lightly with the beaten egg.
• Fold each square into triangles, press the edges to seal.
• Place on the baking sheets 2-inches apart.
• Repeat with remaining puff pastry sheet.
• Bake for about 15-17 minutes or until puffed and golden brown.
• Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
• In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
• Stir/whisk in the confectioners sugar until combined.
• Add in water until the icing is smooth and desired consistency for drizzling.
• Drizzle over the pastries.
• Sift lighty with confectioners sugar if desired.