CHOCOLATE MOUSSE NAPOLEONS

1/2 pkg. Pepperidge FarmŽ Frozen Puff Pastry Sheets (1 sheet)
1 cup heavy cream *
1/4 tsp. ground cinnamon
1 pkg. (6 oz.) semi-sweet chocolate pieces, melted and cooled
1 square (1 oz.) semi-sweet chocolate, melted
Confectioners' Sugar

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2-inchees 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.

*You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

Makes 18 Napoleons
Source: Pepperidge Farm