Double Chocolate Napoleon Recipes

DOUBLE-CHOCOLATE NAPOLEON

Steps:

• Heat oven to 425°F.
• Melt 3-1/2 oz. chocolate as directed on package; cool.
• Beat pudding mix, milk, coffee concentrate and vanilla in medium bowl with mixer 2 min. Add melted chocolate; mix well. Refrigerate until ready to use.
• Cut pastry sheet crosswise into 3 rectangles; place in single layer on parchment-covered baking sheet. Prick all over with fork; cover with additional parchment paper, then second baking sheet. Bake 15 min.
• Uncover pastry pieces; sprinkle with granulated sugar. Bake additional 8 to 10 min. or until golden brown. Cool 15 min.
• Stack pastry pieces on serving plate, filling layers with pudding mixture. Gently press down on top of Napoleon to secure.
• Whisk powdered sugar and water until blended; spread onto top of Napoleon. Melt remaining chocolate; pour into resealable plastic bag. Cut small piece off one bottom corner off of bag; use to pipe chocolate into 3 lengthwise lines on top of Napoleon. Drag toothpick crosswise over chocolate lines. Wipe toothpick clean, then drag, in opposite direction, across chocolate lines next to first swirled lines. Repeat until chocolate is evenly swirled on top of Napoleon to resemble photo. Refrigerate 30 min. or until chocolate is firm.

DOUBLE CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
• For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
• For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
• Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
• Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.

CHOCOLATE NAPOLEONS

Steps:

• On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

CHOCOLATE PHYLLO NAPOLEON

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the butter and cocoa to make "cocoa butter".
• Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
• Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
• To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.

CHOCOLATE NAPOLEON

Steps:

• On a lightly floured piece of parchment paper, roll out Puff Pastry to a 12-inch square, about 1/8 inch thick. Using a pastry cutter or pizza wheel, cut square into three 12-by-4-inch strips. Transfer dough and parchment to a large baking sheet; prick all over with a fork. Cover with plastic wrap; chill in the refrigerator or freezer until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
• Transfer sheet to oven; bake, rotating sheet halfway through, until pastry is puffed and golden around the edges, about 10 minutes. Set another baking sheet directly on pastry strips and continue baking until pastry is light golden in the center, 6 to 8 minutes more. Remove top baking sheet; bake until pastry is baked through and golden brown, 6 minutes more. Transfer to a wire rack to cool completely.
• In a small bowl, whisk together the sugar, butter, corn syrup, and 1 tablespoon milk. If the mixture is too thick to pour, add additional milk, 1 teaspoon at a time, until it reaches the consistency of sour cream. Transfer a quarter of the glaze to a small bowl; whisk in cocoa. Transfer chocolate glaze to a paper cornet; set aside.
• Pour white glaze onto one of the pastry strips; spread evenly with an offset spatula. Cut the tip of the paper cornet, and pipe lines of chocolate glaze crosswise over the white glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed strip, in alternating directions, to create a decorative pattern.
• Fit a pastry bag with a 5/8-inch plain tip (such as an Ateco #808) and fill with half of the Chocolate Pastry Cream. Pipe an even layer onto another pastry strip. Top with the remaining pastry strip, pressing gently to secure. Fill the pastry bag with remaining pastry cream, and pipe evenly onto the strip. Place the glazed pastry on top. Once assembled, the Napoleon is best eaten the same day; slice with a serrated knife.
• A pastry strip is spread with an even layer of white glaze. After piping lines of chocolate glaze on top, a wooden skewer is used to create a decorative finish.
• The other pastry strips are layered with Chocolate Pastry Cream before being topped with the glazed strip.

SAVORY CHOCOLATE NAPOLEON

Steps:

• Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
• Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
• Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!