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Chocolate Phyllo Napoleon

Chocolate Phyllo Napoleon

8 sheets phyllo dough, thawed

1 cup oil

½ cup cocoa


1 container vanilla mousse powder

1 container chocolate mousse powder

64 ounces whip topping

Bittersweet chocolate coating for garnish


Combine ½ cup oil with ¼ cup cocoa. Place 1 phyllo sheet on your work surface. Cover remaining sheets with a damp paper towel. Using a pastry brush, brush 1/4  the cocoa mixture over phyllo covering the entire sheet. Sprinkle with sugar to coat evenly.

Continue stacking with 3 more sheets of phyllo. You should have a stack of 4 sheets. With a sharp knife, cut into rectangles measuring 3"x5". Place onto a sheet pan lined with a Silpat or parchment. Bake at 400 degrees for 12-15 minutes. Remove from oven and let cool on wire rack. Repeat with remaining phyllo.

Prepare mousse:

Place 32 ounces whipped topping and mousse powder in the bowl of electric mixer. Whip together on medium speed until firm and increased in volume. Fit a pastry bag with a large star tip (#825) and fill with mousse. Repeat with other flavor.

To assemble Napoleon:

Put one phyllo rectangle onto work surface. Pipe vanilla mousse in a zig-zag fashion, covering the entire piece. Place another phyllo rectangle on top. Pipe chocolate mousse on top. Top with a third phyllo rectangle.  Pipe a rosette of vanilla mousse in the center.

Melt bittersweet chocolate coating. Put melted chocolate into a parchment bag or squeeze bottle. Pipe a squiggle or pattern of your choice onto parchment paper. Let set and release form paper with a metal spatula. Place in center of rosette.

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