Best 4 Chocolate Mousse Puff Pastries Recipes

CHOCOLATE MOUSSE PUFF PASTRIES

Steps:

• 1. The Pastry: 1. Lay out the two sheets of Puff Pastry. 2. Cut circles out of each sheet of Puff Pastry with a Biscuit/Donut cutter or favorite glass. (about 12 circles or 6 on each sheet) 3. Place on a lightly greased baking sheet. 4. Bake at 350 until puffed and lightly golden brown. (Approx: 15 minutes) 5. Pull out of the oven and allow to cool completely. Note: The left over Pastry Dough will be in shapes of triangles as you cut out your circles. You can bake these and place them on the Pastry as added decoration. (Notice photo)
• 2. The Topping: 1. Whip the Cream Cheese until light and fluffy. 2. Add the dry Pudding Mix slowly to the whipped Cream Cheese. This will make it very thick as the Pudding will be setting up. 3. Add 1/4 cup of the Powder Sugar (save the other 1/4 to sprinkle on top of the Pastries) 4. Add the Vanilla, Cocoa and pinch of salt. 5. Slowly add the Cream while whipping on low. Add just enough of the Cream that the topping is stiff enough to pipe onto the Pastry. It should have the consistency of Butter-cream Icing. 6. Fill a pastry bag with the topping and pipe onto the cooled Pastry Shells in small pretty mounds. You only need a couple tablespoons of topping on each Pastry. *You may gently spoon it onto the Pastries but obviously a beautiful effect - if piped. (Notice photo) 7. Top with 1/2 sliced Maraschino Cherry. 8. Sprinkle lightly a little Powdered Sugar!
• 3. Chill until Served. Note: You may add any flavor of Pudding. Vanilla, Banana Cream or Custard. Use your imagination. Me? I am partial to the Chocolate. I just love the Fudgy Chocolate Mousse on the Crunchy Puff Pastry. Enjoy!

CHOCOLATE MOUSSE NAPOLEONS

Steps:

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.
• Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.
• Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
• Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving.
• Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.

CHOCOLATE MOUSSE PIE

Steps:

• Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
• In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
• When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
• To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

CHOCOLATE CLOUDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto a baking sheet.
• Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool completely.
• Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.
• Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.