Chocolate Mousse Napoleans

• 1 sheet pepperidge farm frozen puff pastry sheet
• 1 cup heavy cream
• 14 teaspoon ground cinnamon
• 1 (6 ounce) package semisweet chocolate pieces, melted and cooled plus
• 1 (1 ounce) semi-sweet chocolate baking square
• confectioners' sugar
• caramel topping

1. Preheat oven to 400 degrees F.
2. Thaw pastry sheet at room temperature for 30 minutes.
3. Unfold pastry on lightly floured surface.
4. Cut into 3 strips along fold marks.
5. Cut each strip into 6 rectangles.
6. Place 2" apart on baking sheet.
7. Bake 15 minutes or until golden.
8. Remove from baking sheet and cool on wire rack.
9. Place cream and cinnamon in bowl.
10. Beat with electric mixer at high speed until stiff peaks form.
11. Fold in melted chocolate pieces.
12. Split pastries into 2 layers.
13. Spread 18 bottom halves with chocolate cream.
14. Top with remaining top halves.
15. Serve immediately or cover and refrigerate up to 4 hours.
16. Drizzle across your choice of melted chocolate or caramel topping as well as confectioners sugar just before serving.

pastry sheet, heavy cream, ground cinnamon, chocolate, semisweet chocolate baking square, confectioners, caramel topping

Taken from www.food.com/recipe/chocolate-mousse-napoleans-177244 (may not work)