Chocolate Mousse Napoleons

I had a special request from John for a chocolate mousse dessert this Thanksgiving.  I found this amazing recipe that uses a Pepperidge Farm Puff Pastry sheet.  The recipe can also be found at their website: www.puffpastry.com.

Ingredients:

• 1 sheet from a Pepperidge Farm Puff Pasty Sheets package, thawed (each 17.3 ounce package has 2 sheets)

• 1 cup heavy cream

• 1/4 tsp cinnamon

• 6 ounces semi-sweet chocolate pieces, melted and cooled (about 1 cup)

• 1 square (or just additional pieces, separated from the above) semi-sweet chocolate, melted

• Confectioner's sugar, for dusting the finished pastries

Directions:

1. Heat the oven to 400 degrees F
2. 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. (You currently have 18 pieces.)
3. 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.
4. 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 (keeping the extra ounce of chocolate separate.)
5. Split each pastry into 2 layers, making 36 pieces.  Spread 18 bottom halves with the chocolate cream mixture.  Top with remaining top halves.  Serve immediately or refrigerate up to 4 hours.
6. Drizzle the pastries with chocolate and sprinkle with confectioners' sugar just before serving. 

The recipe also says you can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.  It should work and save some time,but I haven't tried it that way yet. 

Enjoy!