Mocha Mousse Puffs (Cooking for Two)

With a crescent roll standing in for shortbread on either side and rich chocolate mousse in between, dessert doesn't get more decadent!

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Servings 3

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( 22 ) Ratings

22 Ratings

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ingredients 9
Prep Time 35 min
Total Time 50 min

Ingredients

1/2: cup whipping cream

1/4: teaspoon instant espresso coffee granules

1/4: cup dark chocolate chips

1/4: teaspoon vanilla

1: can (4 oz) Pillsbury® refrigerated 4-count crescent dinner rolls

1: tablespoon beaten egg

2: teaspoons powdered sugar

3: chocolate-covered coffee beans or fresh strawberries

1/4: teaspoon cocoa or powdered sugar

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Directions

1 In medium microwave safe bowl, mix 2 tablespoons of the whipping cream and the coffee. Heat in microwave 45 to 60 seconds, stirring every 15 seconds or until hot. Using wire whisk, stir in chocolate chips until melted. Stir in vanilla. Set aside to cool, about 10 seconds.
2 In another medium bowl, beat remaining 6 tablespoons whipping cream with electric mixer on high speed until soft peaks form. Refrigerate half (about 1/4 cup) whipped cream for garnish. Fold remaining whipped cream into chocolate mixture. Cover and refrigerate 15 minutes.
3 Heat oven to 375°F. Unroll dough on work surface; firmly press perforations to seal. Using ruler, push dough into 5x7-inch rectangle. Cut into 12 squares, 3 rows by 4 rows. Place 6 squares 1 inch apart on ungreased cookie sheet. Wrap remaining crescent dough tightly in food safe plastic wrap and refrigerate for another use. In small bowl, mix 1 tablespoon beaten egg and 2 teaspoons powdered sugar with fork. Brush on tops of squares.
4 Bake 8 to 10 minutes or until puffed and golden brown. Cool completely, about 10 minutes.
5 Just before serving, spoon about 2 tablespoons chocolate mixture on each of 3 of the crescent squares. Place remaining crescent squares on top. Top each with about 1 tablespoon reserved whipped cream and 1 chocolate-covered coffee bean. Measure 1/4 teaspoon cocoa into fine mesh strainer. Sift cocoa over tops of puffs.

EXPERT TIPS

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Expert Tips

The whipping cream, filling and puffs can be made ahead, but wait to assemble the dessert until just before serving or the puffs will get soggy.

For a less intense coffee flavor, use regular coffee granules instead of the instant espresso granules.

Remaining crescent dough can be formed and baked as directed on pacakge directions. If desired, cool, wrap tightly in plastic wrap and freeze for future use. To reheat, remove plastic wrap and place in foil pouch in oven for 10 to 15 minutes at 350°F.