Mocha Mousse Puffs Recipe

Name: Mocha Mousse Puffs
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup (250 mL) whipping cream; 1 tsp (5 mL) instant espresso coffee granules; 3/4 cup (175 mL) dark chocolate chips; 1 tsp (5 mL) vanilla; 1 can (8 crescents) Pillsbury* Original Crescent Dinner Rolls; 1 egg; 2 tbsp (25 mL) icing sugar; 12 chocolate-covered coffee beans or fresh strawberries; 1 tsp (5 mL) cocoa or icing sugar

Ingredients

1 cup (250 mL) whipping cream
1 tsp (5 mL) instant espresso coffee granules
3/4 cup (175 mL) dark chocolate chips
1 tsp (5 mL) vanilla
1 can (8 crescents) Pillsbury* Original Crescent Dinner Rolls
1 egg
2 tbsp (25 mL) icing sugar
12 chocolate-covered coffee beans or fresh strawberries
1 tsp (5 mL) cocoa or icing sugar

PREP TIME 35m	COOK TIME 15m	TOTAL TIME 50m
YIELD 12 servings

Instructions

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.
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.
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.
Bake 8 to 10 minutes or until puffed and golden brown.
Cool completely, about 10 minutes.
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 (or icing sugar) into fine mesh strainer.
Sift cocoa over tops of puffs.