Shelly's Recipe

CHOCOLATE MOUSSE NAPOLEONS WITH STRAWBERRIES AND CREAM

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

1/2 (17 1/4 oz) pkg frozen puff pastry sheets, thawed at room temperature
1 cup heavy cream
1/4 tsp ground cinnamon
1 cup semi-sweet chocolate chips, melted and cooled
2 cups sweetened whipped cream or whipped topping
1 1/2 cups sliced strawberries
1 (1 oz) square semi-sweet chocolate, melted
Confectioners sugar

Preheat oven to 400. Unfold pastry onto a lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 1 inch apart on a baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

Beat cream and cinnamon until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers, making 36.

Spread 12 pastry layers with chocolate cream and top with 12 pastry layers. Top with whipped cream; strawberries and remaining pastry layers. Serve immediately or cover and refrigerate up to 4 hours.

Drizzle with melted chocolate and sprinkle with confectioners sugar just before serving.