Toblerone Chocolate Mouse on Pâte Feuilletée

I used preserved clementines as a garnish in this picture.

This picture, I used chocolate shavings as a garnish.

Pâte feuilletée is the French word for puff pastry. Doesn't it look and sound fabulous in French? Heck, everything sounds romantic and seductive in French. Pap knows a lot of French profanity because he worked for a French company for 30-years. In fact, when the cuss words are spewing from his mouth, you'd swear he was confessing his undying love for me.

This recipe is my entry in Pepperidge Farm's Puff Pastry Contest. They may disqualify me because it's way to easy to even be called a recipe. But here goes.

Ingredients for Mousse:
5 ounces Toblerone chocolate, roughly chopped (or any favorite gourmet chocolate of your choice)
3 ounces bittersweet chocolate, roughly chopped
2 cups heavy cream, well chilled
2 tablespoons confectioners' sugar

Directions for Mousse:
1. Combine the chocolates in a large bowl and melt for 30-seconds in the microwave. Stir. If not melted enough, give another 30-second burst.

2. In a 4-1/2 quart bowl of a heavy-duty mixer using the whip attachment, beat the heavy cream until soft mounds form. Add confectioner's sugar and whip till stiff peaks. Gently fold in melted chocolate.

3. Spoon into custard cups and refrigerate until firm. To unmold, run knife around edge to release.

To create puff pastry base:
1. Unroll thawed pastry onto a sheet of parchment paper. Using a custard cup turned upside down, cut 10 circles. Transfer circles to baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Let cool.

2. Either cut puff pastry circles in half or use a whole circle for your mousse base. Carefully place unmolded mousse on top of puff pastry. Garnish with grated chocolate and whipped cream.