My brother Mike makes chocolate mousse at most family gatherings.  It’s tasty but never lasts very long.   I decided to make some structural changes and then take it up a level by adding some amaretto and turning it into a napoleon for the holidays.  This is a recipe you can make ahead.  You know, if you just want to eat the mousse part, that would be a hit all on its own.  The total combination works too.

6 oz semi-sweet chocolate

16 oz heavy whipping cream

3 large egg whites

2 tablespoons powdered sugar

2 teaspoons  amaretto

1 sheet puff pastry

Icing:

1/2 cup powdered sugar

2-3 tablespoons milk

2 teaspoon melted chocolate morsels

Fresh mint and berries for garnish

Melt chocolate in a double boiler or in 25 second bursts in the microwave, stirring often

Add amaretto and let cool

Whip egg whites to medium peaks

Fold egg whites in chocolate until egg whites disappear

Whip cream with sugar until medium peaks

Fold chocolate mixture into whip cream until all the white is gone (if you wanted to add some more amaretto, you could. I won’t tell.)

Chill for 2 hours

Cut puff pastry into three equal pieces. Bake puff pastry in equal strips per package directions; remember, you’re going to stack these so you don’t want your mousse to topple.

Let cool for 45 minutes; Cut in half long wise (See picture below)

Assembly:

Place a layer of puff pastry

Top with layer of mouse

Add a layer of pastry

Top with layer of mouse

Top with layer of pastry

Make frosting:

Mix powdered sugar with milk

Place some of the icing in another bowl and add  melted chocolate; mix

Top napoleon with the white icing

Drizzle chocolate icing on top layer

Put 4 lines of white icing from side to side

With a toothpick starting from top to bottom draw a line through icing

Repeat 4 times

Garnish with berries and mint

Refrigerate for 1 hour

Serve

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