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Chocolate Almond Mousse Napoleons

 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 McCormick® Pure Almond Extract
  • 1 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure 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.

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Chocolate Almond Mousse Napoleons (continued)

Directions (continued)

  • For filling, heat cream in a saucepan over medium heat until cream
  • 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.