Chocolate Cherry Valentine Napoleons Recipes

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FRENCH NAPOLEONS



French Napoleons image

These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.

Provided by Charmie777

Categories     Dessert

Time 30m

Yield 18 napoleons

Number Of Ingredients 6

2 sheets frozen puff pastry, thawed
1 cup cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix (or use chocolate)
1 cup Cool Whip
1 1/4 cups sliced fresh strawberries
powdered sugar

Steps:

  • On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
  • Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
  • Place on ungreased baking sheets.
  • (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
  • Bake at 400º for 8-11 minutes or until golden brown.
  • Remove to wire racks to cool.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
  • Split puff pastry shapes in half.
  • Place bottom halves on serving plates.
  • Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
  • Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
  • Sprinkle with powdered sugar.
  • Serve immediately.

Nutrition Facts : Calories 195.7, Fat 12, SaturatedFat 3.9, Cholesterol 1.9, Sodium 152.8, Carbohydrate 19.6, Fiber 0.6, Sugar 6.6, Protein 2.6

CHOCOLATE-BERRY NAPOLEONS



Chocolate-Berry Napoleons image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 napoleons

Number Of Ingredients 0

Steps:

  • Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

CHOCOLATE-CHERRY VALENTINE SCONES



Chocolate-Cherry Valentine Scones image

Share this heart-felt scone recipe with anyone who loves a truly chocolaty treat.

Categories     Side Dish

Time 30m

Yield 9

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/3 cup unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, cut into 8 pieces
1/2 cup dried cherries
6 tablespoons whipping cream
1/2 teaspoon vanilla
1 egg, beaten
1/4 cup white vanilla baking chips
16 red candy melts or coating wafers (2 oz)

Steps:

  • Heat oven to 400°F.
  • In large bowl, stir together flour, sugar, cocoa, baking powder and salt. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in butter until mixture looks like fine crumbs. Stir in cherries until coated with flour mixture. Stir in whipping cream, vanilla and egg just until liquid is absorbed into flour mixture.
  • Turn mixture out onto clean work surface; lightly knead 10 to 15 times or just until a dough forms. Using floured rolling pin or patting out with hands, roll dough into thick 15x2 1/2-inch rectangle.
  • With 2 1/2-inch heart-shaped cookie cutter, cut 7 scones by placing cookie cutter in opposite directions directly on cut edge of previous heart. Place dough hearts about 2 inches apart on ungreased cookie sheet. Reroll dough scraps into 5x2 1/2-inch rectangle. Cut 2 additional heart shapes from remaining dough; place on cookie sheet.
  • Bake 10 to 12 minutes or just until edges are set. Immediately remove from cookie sheet to cooling rack.
  • In small resealable freezer plastic bag, place baking chips; seal bag. In another small resealable plastic bag, place red candy melts; seal bag. Microwave both filled bags on High 2 to 3 minutes, kneading bags twice, until chips and candy melts are melted. Cut off tiny bottom corner of each bag. Immediately squeeze bag with melted candy melts to drizzle melted candy over scones. Repeat with bag of melted baking chips. Let stand 10 minutes; serve warm.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE



Chocolate Napoleons with Mascarpone Cream and Cherry Compote image

Categories     Cheese     Chocolate     Fruit     Dessert     Cherry     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

For chocolate layers
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
For mascarpone cream
1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons cherry-flavored brandy or brandy
2 teaspoons vanilla extract
1 cup chilled whipping cream
Powdered sugar
Cherry Compote

Steps:

  • Make chocolate layers:
  • Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
  • Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
  • Make mascarpone cream:
  • Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
  • Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

BE MY VALENTINE NAPOLEONS



Be My Valentine Napoleons image

What a beautiful dessert for someone special. Cutting hearts out of the puff pastry is easy and the final outcome is very impressive. The filling is so creamy I could eat that alone with a spoon! The cranberry relish is sweet and sour, and the nuts add an occasional crunch. Loved chocolate drizzled on top. It's the perfect final...

Provided by Suzanne Banfield

Categories     Other Desserts

Time 52m

Number Of Ingredients 11

1/2 medium thin-skinned orange
6 oz fresh or frozen cranberries
1/2 c granulated sugar
1/4 c toasted pecans, finely chopped
1/2 tsp fresh grated ginger
8 oz mascarpone cheese
1 c plus 3 tablespoons heavy cream, divided use
6 Tbsp powdered sugar plus more for garnish
1 tsp vanilla
1/2 pkg (17.3-ounce) puff pastry sheet
1 oz dark chocolate, coarsely chopped

Steps:

  • 1. Heat oven to 400 Degrees F. Line baking sheet with parchment paper. Wash and dry the orange half, then coarsely chop it.
  • 2. In a bowl of food processor, pulse orange and cranberries until finely chopped but not pureed. Transfer to bowl; stir in granulated sugar, pecans, and ginger. Refrigerate 2 hours or overnight.
  • 3. Beat mascarpone on medium speed of mixer until soft. Add 1 cup of cream, 6 tablespoons powdered sugar and vanilla; beat until fluffy. Refrigerate until needed.
  • 4. Thaw pastry sheet as directed on package. Unfold thawed pastry on lightly floured surface and lightly flour the top surface. Roll out to an 11x11-inch square.
  • 5. Using cookie cutters, cut out five large (4-inch), five medium (3-inch) and five small (1 1/2-inch) hearts. Cut out extra small hearts with any remaining dough to use as garnish.
  • 6. Place all the hearts on the prepared baking sheet; bake for about 12 minutes or until golden. Cool on wire rack for at least 10 minutes.
  • 7. Heat remaining 3 tablespoons cream in microwave for 30 seconds; add chocolate and stir to melt. Microwave for 10 seconds at a time if needed to fully melt chocolate.
  • 8. To assemble pastries, split the large and medium hearts in half with a serrated knife. Pipe (or spoon) filling into bottoms of hearts, add a spoonful of cranberry relish and finish with the top hearts. Add a layer of filling and relish to top of the large heart; set the filled medium heart on top. Then add cream and relish to the top of the medium heart and finish with the small heart.
  • 9. Drizzle chocolate sauce over the pastry. Repeat with remaining hearts. Extra small hearts can be dusted with powdered sugar and used as a garnish.

CHOCOLATE NAPOLEON



Chocolate Napoleon image

This famous French pastry is commonly known as mille-feuille ("a thousand leaves"). The name is believed to be derived from the term "Napolitain," alluding to the tradition of layered desserts in Naples, Italy.

Yield makes one 12-by-4-inch Napoleon

Number Of Ingredients 8

All-purpose flour, for dusting
1 pound Puff Pastry (page 359)
1/2 cup confectioners' sugar
1 tablespoon unsalted butter, melted and cooled
1 teaspoon light corn syrup
1 to 2 tablespoons milk
2 teaspoons Dutch-process cocoa powder
Chocolate Pastry Cream (page 392)

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



Savory Chocolate Napoleon image

For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.

Provided by Food Network

Categories     dessert

Time 15m

Yield 40 napoleons

Number Of Ingredients 6

Bittersweet chocolate, tempered
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

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!

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