Best Chocolate Mousse Puff Pastries Recipes

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.

CHOCOLATE MOUSSE NAPOLEONS

Steps:

• Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
• Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
• Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
• Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
• Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
• TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

CHOCOLATE MOUSSE WITH PUFF PASTRY HEARTS

Steps:

• Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until just melted, about 6 minutes; remove from the heat and whisk until smooth and shiny.
• Fill a large bowl halfway with ice water. Combine 2 egg yolks, 6 tablespoons sugar, the cognac, vanilla and 2 tablespoons hot water in a separate heatproof bowl. Beat with a mixer until thick and pale yellow, about 7 minutes. Place the bowl over the pan of simmering water and continue beating until warm and tripled in volume, about 8 more minutes. Carefully rest the bowl in the ice water and beat until the mixture is cool and thick, about 2 more minutes. Gradually beat in the melted chocolate mixture until incorporated.
• Wash and dry the beaters. In a separate large bowl, beat 2 egg whites, the remaining 1 teaspoon sugar and the salt until stiff peaks form, about 2 minutes. Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until incorporated. Transfer to four 8-ounce ramekins. Cover and refrigerate until set, at least 4 hours or overnight.
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Using a 1 1/2-inch cookie cutter or small knife, cut out 4 hearts (or circles) from the pastry. Brush with the beaten egg, transfer to the prepared baking sheet and freeze until firm, about 5 minutes. Bake until puffed and golden, 10 to 12 minutes. Let cool completely. Top each ramekin with whipped cream and a puff pastry heart.

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!