Chocolate Mousse Napoleons Recipes

CHOCOLATE MOUSSE NAPOLEONS WITH RASPBERRIES & CREAM

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. Tips 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

Steps:

• Heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving. Tips Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.

CHOCOLATE MOUSSE NAPOLEONS

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.

CENTERPIECE NAPOLEON WITH CHOCOLATE HAZELNUT MOUSSE

Steps:

• Preheat the oven to 425 degrees F. Line 4 sheet pans with parchment paper.
• Crack the egg into a small bowl, then add 1 tablespoon water and beat until well mixed. Pour half into a separate small bowl. Add a few drops of red food coloring to the egg in one bowl and a few drops of yellow to the other.
• Unfold the puff pastry sheets and cut each into 3 rectangles, using the folded lines as a guide, for a total of 12 rectangles. Place 3 on each of the prepared sheet pans, leaving 2 to 3 inches in between each.
• Top each of two pans of puff pastry with a second piece of parchment and place a second sheet pan on top of the parchment paper. Bake for 10 minutes, then remove the top sheet pans and top pieces of parchment. Return to the oven and bake until puffed and golden brown on the bottom, an additional 8 to 10 minutes. Let cool completely.
• Top the remaining two pans of unbaked puff pastry with parchment and sheet pans and bake for 10 minutes. Remove the top sheet pans and parchment. Brush these partially-baked rectangles with red egg wash on one end and yellow on the other, overlapping the two in the middle to create an orange section. Return to the oven to finish the baking, another 8 to 10 minutes. Let cool completely.
• Make the filling in two batches so that it will fit in the mixer. Add half the cream cheese and half the powdered sugar to a stand mixer fitted with the whisk attachment and beat until light. Add 3 cups heavy cream and beat to stiff peaks. Add half the chocolate hazelnut spread, then fold in using a rubber spatula until no streaks remain. Transfer to a piping bag or large resealable plastic bag fitted with a large closed-star tip and refrigerate until ready to use. Repeat the process with the second half of the filling ingredients, leaving this portion in the bowl. Refrigerate until ready to use.
• Split each of the puff pastry rectangles open horizontally using a serrated knife. Line up 6 of the bottom half puff pastry rectangles end-to-end down a long platter, using a dot of filling to secure to the platter if necessary. Pipe an even layer of filling down the puff pastry line. Top with 6 more puff pastry rectangles and repeat with filling and puff pastry twice more, refilling the piping bag as needed and ending with the colored puff pastry, lining them up with red ends touching. (See Cook's Note.)
• Drizzle the melted chocolate over the top of the puff pastry and top with broken pieces of Hazelnut Brittle.
• Line a baking sheet with a silicone baking mat.
• Add the granulated sugar, corn syrup and 1 cup water to a medium saucepan and stir to combine. Cook over medium-high heat until the syrup begins to turn golden brown, 10 to 15 minutes. Continue to cook, swirling the pan gently, until the mixture is a deep amber color.
• Remove the saucepan from the heat and stir in the nuts and salt. Pour immediately onto the prepared baking sheet. Spread into an even layer and let cool completely, then break into small pieces.

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.

CARAMEL MOUSSE NAPOLEON WITH CARAMEL SAUCE AND BERRIES

Steps:

• Make pastry layers:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Using small sharp knife and long ruler, trim sheet to 13x10-inch rectangle. Cut in half lengthwise, forming two 13x5-inch rectangles. Pierce rectangles all over with fork; transfer to 1 ungreased baking sheet. Repeat with remaining pastry sheet, transferring to another ungreased baking sheet. Brush rectangles with melted butter; sprinkle each with 1 1/2 teaspoons sugar.
• Bake pastries 8 minutes. Reverse position of baking sheets and bake until pastries are golden, about 8 minutes longer. Cool pastries on sheets.
• Make caramel sauce and mousse:
• Pour 3 tablespoons water into ramekin or custard cup. Sprinkle with gelatin; let soften while preparing caramel sauce.
• Combine sugar, corn syrup and 3/4 cup water in heavy large saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add 1 3/4 cups cream and butter (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve.
• Pour 1 1/2 cups caramel sauce into glass measuring cup; set aside pan of caramel sauce. Place ramekin with gelatin mixture in small skillet of simmering water. Stir until gelatin dissolves and mixture is clear, about 1 minute. Mix gelatin into measured 1 1/2 cups hot caramel; cool just to room temperature, stirring occasionally.
• Beat chilled whipping cream in large bowl to medium-firm peaks (do not overbeat). Gradually pour cooled caramel-gelatin mixture over cream, folding constantly but gently. Chill mousse 15 minutes.
• Assembly and final decoration:
• Arrange 3 pastry rectangles on large clean baking sheet; drizzle each with 2 tablespoons caramel from pan. Spread 1 cup mousse evenly over each rectangle. Chill until mousse begins to set, about 1 hour. Reserve plain pastry rectangle.
• Place 1 pastry layer with mousse on small baking sheet or board. Top with second layer, third layer, then plain pastry, aligning layers. Press assembled pastry lightly so that layers will adhere. Cover; chill at least 8 hours and up to 1 day. Cover and chill remaining caramel sauce in pan.
• Using serrated knife, cut pastry crosswise into 6 pieces. Dust napoleons with powdered sugar. Transfer to plates. Rewarm sauce over low heat just until pourable; drizzle sauce onto each plate. Garnish with berries.

CHOCOLATE-HAZELNUT NAPOLEONS

Steps:

• Make hazelnut crème:
• Melt chocolate with Nutella and keep warm.
• Beat cream with an electric mixer until it just holds soft peaks, then chill.
• Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
• Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
• Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
• Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
• Candy hazelnuts:
• Line a baking pan with foil (shiny side up).
• Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
• Bake pastry:
• Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
• Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
• Meanwhile, stir together corn syrup and water.
• Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
• Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
• Assemble dessert:
• Arrange 8 rectangles on a baking sheet and dust with confectioners' sugar to cover. (To mark pastry decoratively, see cooks' note, below.)
• Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
• Do Ahead
• Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.

CHOCOLATE MOUSSE NAPOLEONS WITH RASPBERRIES & CREAM

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

Steps:

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.
• Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.
• Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
• Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving.
• Easy Substitution: You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for the heavy cream.

SAVORY OR SWEET NAPOLEON SANDWICHES

Steps:

• Preheat oven to 400º F.
• Thaw pastry according to package directions.
• Unfold pastry onto floured surface.
• Cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces.
• You should then have 30 pieces total, using both pastry sheets.
• Place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (Don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.)
• Bake pastries at 400º F for 15-18 minutes until well puffed and golden brown.
• Cool on wire racks.
• Split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms.
• Fill each set of layers with your choice of fillings or sandwich spreads - I recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables.
• SANDWICH SPREADS RECIPES SUGGESTIONS:.
• Cottage Cheese Sandwich Spread.
• Creamy Cheese Spread.
• Crunchy Thyme Chicken Sandwich Spread.
• Curried Chicken Sandwich Spread.
• Egg Salad Sandwich Spread.
• Ham, Cheese and Corn Sandwich Spread.
• Hummus Sandwich Spread.
• Olive Spread.
• Pimento Cheese.
• Shrimp Salad Sandwich Spread.
• Spinach Pesto Spread.
• Tofu Egg Salad Sandwich Spread.
• Turkey Cucumber Sandwich Spread.
• Wild Rice Chicken Sandwich Spread.

CHOCOLATE ALMOND MOUSSE NAPOLEONS

Steps:

• 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 baking sheet, about 1 in. apart. Repeat with remaining 3 phyllo sheets, butter and sugar. Bake at 350° for 8-9 minutes or until golden brown. Watch carefully. Cool on wire racks., For filling, heat cream in a saucepan over medium heat until cream begins to simmer, about 160°; 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., 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., 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.

CHOCOLATE NAPOLEONS

Steps:

• Heat oven to 400°F.
• Unfold pastry sheets. Cut each sheet into 12 squares; place on baking sheet. Bake 15 to 20 min. or until puffed and golden brown. Remove to wire racks; cool completely. Cut each square horizontally in half.
• Melt 6 oz. semi-sweet chocolate as directed on package. Beat cream cheese and sugar in large bowl with whisk until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
• Spoon 2 Tbsp. cream cheese mixture onto bottom half of each pastry square; cover with top of square. Melt white chocolate as directed on package; spoon into resealable plastic bag. Repeat with remaining semi-sweet chocolate, spooning chocolate into separate bag. Cut small piece off one bottom corner of each bag; use to drizzle chocolates over napoleons.

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

CHOCOLATE MINT NAPOLEONS

Steps:

• For sauce: Combine crème de menthe and sugar in small saucepan; scrape in seeds from vanilla bean; add bean; stir over medium heat until sugar dissolves; remove from heat; cool; strain into bowl.
• For mousse: Whisk yolks and ¼ cup sugar in small bowl to blend; bring ¼ cup cream to simmer in small saucepan; gradually whisk hot cream into egg mixture; return mixture to same saucepan; stir constantly over medium-low heat until custard thickens, about 1 minute (do not boil); reduce heat to low; add chocolate, crème de cacao and butter and stir until smooth; pour into large bowl; chill until cool, stirring occasionally, about 15 minutes; beat ½ cup cream in small bowl to stiff peaks; fold cream into chocolate mixture; cover and chill.
• For Chocolate Bark: Line 2 large baking sheets with parchment; finely grind mints in processor; place half of chocolate in top of double boiler set over simmering water; stir until candy thermometer registers 115F; pour onto 1 prepared sheet; using spatula, spread chocolate to 1/16-inch thickness over parchment; sprinkle half of ground candies over half of chocolate; fold parchment in half to seal candies in chocolate; repeat with remaining chocolate and candies; cover and chill 1 to 24 hours; peel parchment off chocolate bark; break or cut each sheet of bark into 6 large irregular pieces, reserving any small pieces for garnish; place 1 bark piece on plate; spread scant 1/3 cup mousse over bark; place another bark piece on top of mousse; spread scant 1/3 cup mousse over; top with another bark piece; place dollop of mousse on top of chocolate and top with any smaller bark pieces, standing pieces upright; repeat with remaining bark and mousse; (Can be made 6 hours ahead; cover; chill).
• Serve napoleons with sauce.