Chocolate Mousse Napoleons
Makes 4 three-layered napoleons
  • 1 box puff pastry, thawd-each sheet unrolled and cut in thirds
chocolate mousse
  • 2 eggs
  • ¼ cup sugar
  • 1 cup heavy cream (used first)
  • 1½ cups heavy cream (used later to whip)
  • 6 ounces semi-sweet chocolate
  • powdered sugar
chocolate glaze
  • 1 T. melted butter
  • 1 c. powdered sugar
  • 1½ T. cocoa powder
  • 2-4 T. milk
  1. Bake the pastry thirds according to box directions.
  2. Cool completely and slice each one in half horizontally.
  3. Beat eggs and sugar 3 mins.
  4. Heat 1 c. heavy cream in saucepan until hot and slowly pour it into egg mixture while mixer running on low.
  5. Add this mixture back to the saucepan and stir over med-low for 7 minutes to thicken.
  6. Remove heat and stir in chocolate.
  7. Cover and chill 2 hours.
  8. After 2 hours, whip the 1½ c. cream to stiff peaks.
  9. Fold it into the mousse.
chocolate drizzle
  1. Mix all until smooth.
  2. Add more milk as needed to thin it.
  1. For each napoleon you will need 3 phyllo rectangles.
  2. Stack them as you fill each layer with the mousse generously.
  3. On top add lots of powdered sugar and a chocolate drizzle.
Recipe by Hugs and Cookies XOXO at