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Chocolate Mousse Napoleons

Makes 4 three-layered napoleons
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Ingredients
  

  • 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
  • 1 ½ cups heavy cream used later to whip
  • 6 ounces semi-sweet chocolate

Topping

  • powdered sugar

chocolate glaze

  • 1 T. melted butter
  • 1 c. powdered sugar
  • 1 ½ T. cocoa powder
  • 2-4 T. milk

Instructions
 

Phyllo

  • Bake the pastry thirds according to box directions.
  • Cool completely and slice each one in half horizontally.
  • Beat eggs and sugar 3 mins.
  • Heat 1 c. heavy cream in saucepan until hot and slowly pour it into egg mixture while mixer running on low.
  • Add this mixture back to the saucepan and stir over med-low for 7 minutes to thicken.
  • Remove heat and stir in chocolate.
  • Cover and chill 2 hours.
  • After 2 hours, whip the 1 1/2 c. cream to stiff peaks.
  • Fold it into the mousse.

chocolate drizzle

  • Mix all until smooth.
  • Add more milk as needed to thin it.

Assembly

  • For each napoleon you will need 3 phyllo rectangles.
  • Stack them as you fill each layer with the mousse generously.
  • On top add lots of powdered sugar and a chocolate drizzle.