Chocolate Almond Mousse Napoleons

1. 1

   Place one phyllo sheet on work surface; keep remaining phyllo sheets covered with plastic wrap and damp towel. Brush phyllo with melted butter; sprinkle with 1 teaspoon sugar. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon sugar. Repeat with third phyllo sheet, butter and sugar. Cut stack into twelve 3-in. squares. Transfer stacks to a greased

2. 2

   , about 1 in. apart. Repeat with remaining 3 phyllo sheets, butter and sugar. Bake at 350u00b0 for 8-9 minutes or until golden brown. Watch carefully. Cool on wire racks.

3. 3

   For filling, heat cream in a saucepan over medium heat until cream begins to simmer, about 160u00b0; remove from the heat. Whisk in chocolate and extract until smooth; refrigerate until chilled. In a bowl, beat cream mixture until soft peaks form. Refrigerate until serving.

4. 4

   For glaze, combine the confectioners' sugar, vanilla and salt. Add enough cream to achieve a spreading consistency. Spread over 8 squares of phyllo. Drizzle with melted chocolate chips. Set aside until serving.

5. 5

   To serve, spread about 1/4 cup chocolate almond mousse over a square of phyllo. Add a second phyllo square and more mousse. Top with one of the glaze squares. Repeat with remaining phyllo, mousse and glazed phyllo. Serve immediately.

* Per serving · 4 servings · Values may vary.