Strawberry Chocolate Mousse Napoleon

Ingredients:

For the Puff Pastry:

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 1 egg, beaten
• 1 teaspoon salt
• 1 tablespoon cold water

For the Chocolate Mousse:

• 8 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
• 1 cup heavy cream
• 2 large egg whites
• 1/4 cup granulated sugar

For the Strawberry Compote:

• 1 pint fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 2 tablespoons strawberry jam
• 1 tablespoon Grand Marnier (optional)

Instructions:

Make the Puff Pastry:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine butter, sugar, egg, and salt. Mix until smooth.
3. Gradually add cold water while mixing until dough forms. Turn onto floured surface and knead for 5 minutes.
4. Roll out to about 1/8 inch thickness. Cut into desired shapes or use a cookie cutter.

Bake the Puff Pastry:

1. Place pastry on prepared baking sheet, leaving space between each piece.
2. Brush tops with egg wash (beaten egg mixed with a little water). Sprinkle with sugar.
3. Bake for 15-20 minutes or until golden brown. Allow to cool completely.

Make the Chocolate Mousse:

1. In a double boiler or heatproof bowl set over simmering water, melt chocolate. Stir occasionally until smooth.
2. In a separate bowl, whip heavy cream until stiff peaks form. Set aside.
3. In another bowl, whisk together egg whites and granulated sugar until soft peaks form.

Assemble the Mousse:

1. Fold whipped cream into melted chocolate until well combined.
2. Gently fold in egg white mixture until no white streaks remain.

Make the Strawberry Compote:

1. In a small saucepan, combine sliced strawberries, granulated sugar, and strawberry jam. Cook over medium heat, stirring occasionally, until strawberries release their juices and mixture thickens slightly.
2. Remove from heat and stir in Grand Marnier (if using).

Assembly:

1. Place a layer of puff pastry on serving plate or cake stand.
2. Spread a thin layer of strawberry compote on top of the pastry.
3. Spoon chocolate mousse over compote, leaving a small border around edges.
4. Repeat layers two more times, ending with a layer of pastry on top.
5. Decorate as desired.

Enjoy your Strawberry Chocolate Mousse Napoleon!