Chocolate Napoleon

Just imagine buttery, crispy puff pastry layers spread with sweetened mascarpone cheese, and enrobed with a rich semisweet chocolate coating. This dessert takes napoleons in a completely different direction. This dessert is easy to make and will really impress your guests—especially since each guest gets their own separate dessert. If you really want to impress them serve it with a scoop of good quality vanilla bean ice cream topped with a sprig of mint.

Makes 6 servings

Ingredients

1 sheet Frozen Puff Pastry (defrosted)

8 oz Mascarpone Cheese *

½ C Powdered Sugar (divided)

1 tsp Vanilla Extract

4 oz Semisweet Chocolate

½ C Heavy Cream

Directions

Remove 1 sheet of frozen puff pastry, wrap it in plastic wrap, and place it in the refrigerator overnight to defrost. Wrap the second sheet of puff pastry that usually comes in the package and put it back into the freezer for some other use.

Preheat oven to 400°F.

Place the defrosted puff pastry on a lightly dusted cutting board. Cut it into 9 equal pieces, using a ruler to measure out the squares. I use a pizza cutter to do this.

Place the cut pieces of puff pastry on a large cookie sheet that has been sprayed of covered with parchment paper. Bake for 15 minute until golden brown. Remove from the cookie sheet and place them on a wire rack to cool.

While the puff pastry is cooling place the mascarpone cheese, ¼ C powdered sugar and 1 teaspoon of vanilla extract in a bowl and whisk until smooth. Put back into the refrigerator.

Chop the semisweet chocolate into small pieces on a cutting board. In a small saucepan, heat the heavy cream over medium heat until bubble start to form at the edges, stirring frequently. Do not let the cream boil. Remove the cream from the heat and add the chocolate. Stir with a rubber spatula until thick and smooth. Let it cool to room temp.

When the cooked Puff Pastry Squares have completely cooled cut them in half using a serrated knife. Assemble the napoleon by placing a cut pastry half topside down and spread 1 tablespoon of the cheese mixture evenly over it. Place a second layer, top side down on top and spread another tablespoon of mascarpone cheese mixture evenly over it. Place a bottom layer of puff pastry (the bottom of the puff is flat and will give you a better looking dessert), brown side up on top and push down slightly. Refrigerate for 15 minutes.

Place the chilled desserts on a platter and pour about 1 tablespoon of cooled ganache over the top of the pastry letting it flow down the sides until you have used all of the ganache. Refrigerate until you are ready to serve it.

To print a copy of this recipe go to Chocolate Napoleon.