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Mocha Mousse Puffs

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  • Prep 35 min
  • Total 50 min
  • Servings 12
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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!
Created Apr 23, 2010
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  • 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


  • 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 (or icing sugar) into fine mesh strainer. Sift cocoa over tops of puffs.

Nutrition Information

No nutrition information available for this recipe
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