These horns can be summarized as 3D: delectable, delicate, and delicious! Flaky puff pastry filled with light strawberry mousse and decorated with chocolate and pistachios. My go-to dessert when I want to impress!

Strawberry mousse:
~ 1 cup heavy cream
~ 6 Tbsp icing sugar
~ 1 tsp Grand Marnier liquor
~ 1/2 tsp vanilla extract
~ 1/3 cup strawberry juice (pureed & strained fresh or frozen strawberry)
~ 1/2 tsp gelatin

~ 1 sheet of puff pastry (frozen but thawed out overnight in the fridge)
~ 1 egg + 1 tsp water = egg wash
~ Chocolate, melted

Place molds on a baking tray and in the fridge to get cold
Then grease outside molds with butter or oil
Place molds on baking tray again and in the fridge to chill for 5 min.

Roll puff pastry on a lightly floured surface
Cut the pastry sheet into 1/2” strips
Starting with a pointed end of the mold, wrap pastry strips around in a spiral overlapping the strips (use water to glue the ends)
Brush pastry with egg wash
Sprinkle with sugar
Bake at 400F for 12-15 min or until light golden brown
Remove from molds once cooled

Dip top edges of pastry horns into melted chocolate to form a rim.
Sprinkle pistachios on top of the chocolate
Place each horn upright (in glasses or cups) to chill until set.

Make strawberry mousse:
In a shallow dish with 1 Tbsp water sprinkle gelatin. Wait until it blooms.

Place strawberry juice into a pot along with bloomed gelatin. Heat it on low heat until gelatin is dissolved. Cool it off.

Whip heavy cream until stiff peaks. Add icing sugar. Add Grand Marnier and vanilla extract. Then add strawberry juice.

Place into a piping bag with the tip.
Fill horns with mousse and create a design on the top.