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Mocha Mousse Puffs

(19)

4 reviews

35 min prep time
50 min total time
9 ingredients
12 servings

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

Ingredients

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

Steps

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 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 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 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 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.

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 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 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 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 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 7g 37% Trans Fat 1g
Cholesterol: 40mg; 13%
Sodium: 160mg; 7%
Total Carbohydrate: 17g; 6%
Dietary Fiber 0g 0% Sugars 9g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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