Chocolate Mousse Napoleon
 

• 1 package puff pastry sheets, thawed
• Egg wash (1 egg mixed with 1 tablespoon water)
• Powdered sugar
• 2 cups Chocolate Mousse
• Fresh berries for garnish
• Template for powdered sugar design
• Pastry bag with tip of choice

To prepare puff pastry: Preheat oven to 400 degrees. Roll sheets to 1/4-inch thick and cut into 3x2-inch pieces. Place pastry pieces on a parchment paper-lined sheet pan, brush with egg wash, cover with a second piece of parchment and a sheet pan, to weigh the pieces down, and bake in oven until almost cooked through (about 80% done). Remove top sheet pan and top parchment, shake powdered sugar over puff pastry, and finish baking, uncovered. Remove pieces to a cooling rack. To make napoleons: Scoop mousse into pastry bag fitted with tip. Dab mousse on a dessert plate, top with cooled puff pastry and secure, Add 3 dollops of mousse, another pastry, another 3 dollops, then top with final pastry. Use your template to make a sugar design on top, garnish with fresh berries and store in fridge until ready to serve.