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
Total TimePrep: 30 min. + chilling
- 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
- 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 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.
Originally published as Chocolate Almond Mousse Napoleons in Taste of Home's Complete Guide to Baking