Mocha Mousse Puffs

(19)
  4 reviews

1
cup whipping cream
1
teaspoon instant espresso coffee granules
3/4
cup dark chocolate chips
1
teaspoon vanilla
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
egg
2
tablespoons powdered sugar
12
chocolate-covered coffee beans or fresh strawberries
1
teaspoon cocoa or powdered sugar

Directions

  1. 1 In 1-quart saucepan, mix 1/4 cup of the whipping cream and the coffee. Cook over low heat, stirring constantly, until mixture simmers; remove from heat. Using wire whisk, stir in chocolate chips until melted. Stir in vanilla.
  2. 2 Pour into medium bowl; cool until room temperature, about 10 minutes. In another medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Refrigerate half (about 3/4 cup) whipped cream for garnish. Fold remaining whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  3. 3 Heat oven to 375°F. Unroll dough on work surface; firmly press perforations to seal. Using ruler, push dough into 10x7-inch rectangle. Cut into 24 squares, 6 rows by 4 rows. Place 1 inch apart on ungreased cookie sheet. In small bowl, beat egg and 2 tablespoons powdered sugar with fork. Brush on tops of squares.
  4. 4 Bake 8 to 10 minutes or until puffed and golden brown. Cool completely, about 10 minutes.
  5. 5 Just before serving, spoon about 2 tablespoons chocolate mixture on 12 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 teaspoon cocoa into fine mesh strainer. Sift cocoa over tops of puffs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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