Chocolate Mousse Napoleons With Strawberries And Cream

Course : Desserts
Serves: 1
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1/2 Package Pepperidge Farm Frozen Puff Pastry Sheets
1 cup heavy cream
1 Teaspoon ground cinnamon
1 Package semisweet chocolate pieces -- (6-ounce) melted and cooled
2 Cups sweetened whipped cream or whipped topping
1 1/2 Cups sliced strawberries
1 ounce semisweet chocolate -- melted (optional)
1 packages Confectioners sugar

Preparation / Directions:

Thaw pastry sheet at room temperature 30 minutes. Preheat oven at 400 degrees F. Unfold pastry on lightly-floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack. 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 12 rectangles with chocolate cream. Top with another rectangle. Spread with whipped cream, sliced strawberries and remaining rectangles. Drizzle melted chocolate over pastries if desired and sprinkle with confectioners' sugar. Serve immediately or cover and refrigerate up to 4 hour


Nutritional Information:

1712 Calories (kcal); 140g Total Fat; (68% calories from fat); 14g Protein; 134g Carbohydrate; 326mg Cholesterol; 111mg Sodium

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