CHOCOLATE-RASPBERRY NAPOLEONS
Fresh raspberries and a creamy chocolate filling are stuffed between two light, fluffy pastries to make this delicate-looking dessert.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Unfold pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 min. or until golden brown. Remove to wire racks; cool completely.
- Meanwhile, melt 6 oz. chocolate as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.
- Beat melted chocolate, cream cheese, powdered sugar and liqueur in large bowl with mixer on medium speed until well blended. Whisk in whipped cream.
- Split each pastry rectangle in half. Spread each bottom half with 3 Tbsp. chocolate mixture. Cover with raspberries and pastry tops. Melt remaining chocolate; drizzle over pastries.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 110 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 15 g, Protein 4 g
CHOCOLATE AND FRESH RASPBERRY CREAM NAPOLEONS
These individual mini desserts are constructed in true Napoleon form, with alternating layers of cake (in the form of thin chocolate cookies) and fluffy raspberry cream.
Provided by Brenda | A Farmgirl's Dabbles
Categories Chocolate
Time 45m
Number Of Ingredients 6
Steps:
- Cook the 12 ounces of raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Line a fine mesh strainer with 2 layers of cheese cloth and set over a bowl. Pour the raspberry sauce over the cheese cloth to remove the seeds. Gather up the ends of the cheese cloth and press out all the raspberry juice with the back of a spatula. You should be able to get at least a half cup of juice from this amount of berries, but I can usually press out almost 3/4 of a cup. Pour the raspberry juice back in the saucpan. Simmer over medium to medium-high heat until the juice reduces to a 1/4 cup. It will be a very rich red and concentrated sauce.
- Set aside to cool completely. To speed up the cooling, the sauce can be placed in the refrigerator to chill.
- In the bowl of a stand mixer, with the whisk attachment, whip the cream on high speed until stiff. Remove whipped cream to another bowl and set aside.
- In the same bowl of the stand mixer (no need to clean the bowl first), with the paddle attachment, beat the cream cheese on medium-high speed until very smooth. Add the 1/4 cup of prepared and cooled fresh raspberry sauce and mix on medium to high speed until combined and completely smooth. Then add the marshmallow cream and mix again on medium to high speed until combined. With a rubber spatula, gently fold in reserved whipped cream until combined.
- Spoon fresh raspberry cream into a piping bag fitted with a large open star tip and pipe it onto the top of one chocolate cookie. Top with a second cookie and pipe on more raspberry cream. Repeat until you have a fourth cookie on top. Then swirl on a smaller amount of raspberry cream to the top cookie. Gently press in a fresh raspberry. Use a thin metal spatula to transfer finished napoleon to a serving plate or platter. Repeat until all napoleons are finished. Alternately, you could use a small spoon to layer on the raspberry cream, for a more free-form look. Right before serving, sprinkle powdered sugar lightly over the tops of the napoleons.
- Serve immediately for a crispy chocolate cookie experience. Or refrigerate for at least 2 hours for a softer chocolate cookie. Both ways are completely delicious, but two entirely different experiences. When the napoleons are left to mingle and chill for a couple hours, the chocolate cookies take on the moisture of the fresh raspberry cream, yielding a dessert that is eaten just like a small layer cake. It's very fun!
Nutrition Facts : Calories 383 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 162 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHOCOLATE MOUSSE NAPOLEONS
Makes 4 three-layered napoleons
Number Of Ingredients 11
Steps:
- Bake the pastry thirds according to box directions.
- Cool completely and slice each one in half horizontally.
- Beat eggs and sugar 3 mins.
- Heat 1 c. heavy cream in saucepan until hot and slowly pour it into egg mixture while mixer running on low.
- Add this mixture back to the saucepan and stir over med-low for 7 minutes to thicken.
- Remove heat and stir in chocolate.
- Cover and chill 2 hours.
- After 2 hours, whip the 1½ c. cream to stiff peaks.
- Fold it into the mousse.
- Mix all until smooth.
- Add more milk as needed to thin it.
- For each napoleon you will need 3 phyllo rectangles.
- Stack them as you fill each layer with the mousse generously.
- On top add lots of powdered sugar and a chocolate drizzle.
CHOCOLATE MOUSSE NAPOLEONS WITH RASPBERRIES & CREAM
Yes, you can make pastry shop desserts in your own kitchen. Prepared puff pastry makes it easy...just layer the pastry with whipped cream, chocolate cream and fresh raspberries, then drizzle with melted chocolate.
Time 1h25m
Yield Serves: 8
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles. Place the pastries onto 2 baking sheets.
- Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split each pastry into 2 layers, making 24 in all.
- Beat the heavy cream, confectioners' sugar and vanilla extract in a medium bowl with an electric mixer on high speed until soft peaks form. Reserve half the whipped cream. Fold half the chocolate into the remaining whipped cream.
- Divide the chocolate cream mixture among 8 bottom pastry layers and top with another pastry layer. Divide the reserved whipped cream among the pastries. Top with the raspberries and remaining pastry layers. Sprinkle with additional confectioners' sugar. Drizzle with the remaining chocolate.
- Easy Substitution: Substitute 2 cups thawed frozen whipped topping for the heavy cream. Omit the confectioners' sugar and vanilla extract.
- Make-Ahead: This recipe can be prepared as directed above and refrigerated for up to 4 hours.
CHOCOLATE MOUSSE NAPOLEONS
I needed to use 1/2 pkg of puff pastry quickly and found this on www.puffpastry.com. Prep time does not include thawing.
Provided by Gadget_Queen
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
- Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
- Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
- Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
- Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
- TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.
Nutrition Facts : Calories 177.3, Fat 13, SaturatedFat 6.1, Cholesterol 18.4, Sodium 39.4, Carbohydrate 13.8, Fiber 0.9, Sugar 6, Protein 1.8
RASPBERRY NAPOLEONS DESSERT
Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.
Provided by Baker's Daughter
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
- Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g
RASPBERRY NAPOLEONS
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
- Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
- Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
- Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
- Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
- Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
- Garnish plate with Raspberry Sauce, if desired.
Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g
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