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Chocolate Almond Mousse Napoleons

The chocolate almond mousse is creamy and delicious. You can also serve it in parfait glasses with a crisp cookie.—Taste of Home Test Kitchen, Greendale, Wisconsin

8 ServingsPrep: 30 min. + chilling

Ingredients

6 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
2 tablespoons sugar
2 cups heavy whipping cream
1 cup semisweet chocolate chips
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Pinch salt
4 to 5 teaspoons half-and-half cream
3 tablespoons semisweet chocolate, melted

Directions

Place one phyllo sheet on work surface; keep remaining phyllo sheets
covered with plastic wrap and damp towel. Brush phyllo with melted
butter; sprinkle with 1 teaspoon sugar. Top with second phyllo
sheet. Brush with butter; sprinkle with 1 teaspoon sugar. Repeat
with third phyllo sheet, butter and sugar. Cut stack into twelve
3-in. squares. Transfer stacks to a greased baking sheet, about 1
in. apart. Repeat with remaining 3 phyllo sheets, butter and sugar.
Bake at 350° for 8-9 minutes or until golden brown. Watch
carefully. Cool on wire racks.
For filling, heat cream in a saucepan over medium heat until cream

2 of 2

Chocolate Almond Mousse Napoleons (continued)

Directions (continued)

begins to simmer, about 160°; remove from the heat. Whisk in
chocolate and extract until smooth; refrigerate until chilled. In a
bowl, beat cream mixture until soft peaks form. Refrigerate until
serving.
For glaze, combine the confectioners' sugar, vanilla and salt. Add
enough cream to achieve a spreading consistency. Spread over 8
squares of phyllo. Drizzle with melted chocolate chips. Set aside
until serving.
To serve, spread about 1/4 cup chocolate almond mousse over a square
of phyllo. Add a second phyllo square and more mousse. Top with one
of the glaze squares. Repeat with remaining phyllo, mousse and
glazed phyllo. Serve immediately. Yield: 8 servings.