Pepperidge Farm Chocolate Mousse Napoleons With Strawberries & Cream
|Frozen puff pastry sheet||17 1⁄4 Ounce (1/2 Package, 1 Sheet)|
|Heavy cream||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Semi sweet chocolate pieces||6 Ounce, melted and cooled (1 Package)|
|Sweetened whipped cream/Whipped topping||2 Cup (32 tbs)|
|Sliced strawberries||1 1⁄2 Cup (24 tbs)|
|Semi-sweet chocolate square||1 Ounce, melted (1 Square)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
1. If using frozen pastry sheet, thaw it to room temperature for 30 minutes. Preheat oven to 400°F.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles.
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 12 rectangles with chocolate cream. Top with another rectangle. Spread with whipped cream, sliced strawberries and remaining rectangles. Serve immediately or cover and refrigerate up to 4 hours. Just before serving, drizzle with melted chocolate and sprinkle with confectioners' sugar.