Chocolate Mousse Napoleons with Raspberries and Cream
Pepperidge Farm® Puff Pastry Sheets are cut into rectangles, baked and then layered with whipped cream, chocolate cream and fresh raspberries, topped with a final layer of pastry and drizzled with melted chocolate.
Prep Time:
1 hr 5 mins
Total Time:
1 hr 17 mins
Servings:
0
Ingredients
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1/2 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
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1 cup heavy cream
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Confectioners' sugar
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1/2 tsp. vanilla extract
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2/3 cup semi-sweet chocolate pieces , melted and cooled
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1 1/4 cups raspberry
Directions
1.
THAW pastry sheet at room temperature for 40 min. Preheat oven to 400 degrees F.
2.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place 1" apart on baking sheet.
3.
BAKE for 12 min. or until golden. Remove from baking sheet and cool on wire rack.
4.
BEAT cream, 1 tbsp. confectioners' sugar, and vanilla with electric mixer at high speed until soft peaks form. Divide the cream mixture in half. Fold 1/3 cup of the melted chocolate into one half. Reserve remaining chocolate for garnish. Split pastries into 2 layers, making 24.
5.
SPREAD 8 pastry layers with chocolate cream mixture and top with 8 pastry layers. Top with remaining whipped cream, raspberries and remaining pastry layers. Sprinkle with additional confectioners' sugar. Drizzle with remaining chocolate. Serve immediately or refrigerate up to 4 hr. Makes 8 Napoleons.
Tip:
Easy Substitution: Substitute 2 cups thawed frozen whipped topping for the heavy cream. Omit the confectioners' sugar and vanilla.
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