Chocolate Mint Napoleons Recipes

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STRAWBERRY NAPOLEONS



Strawberry Napoleons image

This delicious, attractive, and (most importantly) super-easy puff pastry recipe can easily be made low-fat by using fat-free whipped topping and skim milk. This recipe should be enjoyed the same day for best results. Enjoy!

Provided by PESTANO

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (3.5 ounce) package instant vanilla pudding and pie filling
1 cup cold 2% milk
1 ½ cups non-dairy whipped topping, thawed
½ (17.25 ounce) package frozen puff pastry, thawed
1 pint fresh strawberries, thinly sliced
¼ cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
  • Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
  • Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
  • Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 37 g, Cholesterol 2.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 268.2 mg, Sugar 20.1 g

WHITE CHOCOLATE PEPPERMINT NAPOLEONS



White Chocolate Peppermint Napoleons image

Puff pastry is the easy secret to a festive chocolate and peppermint dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 12

Number Of Ingredients 7

2 cups whipping (heavy) cream
1 package (6 ounces) white baking bars, broken into 1-inch pieces
1 teaspoon vanilla
1/4 teaspoon peppermint extract
1/2 package (17.3-ounce size) frozen puff pastry (1 sheet), thawed
3/4 cup chocolate-flavor syrup
6 to 8 coarsely crushed hard peppermint candies

Steps:

  • In 2-quart saucepan, heat whipping cream and baking bar pieces over low heat, stirring constantly, until melted and smooth. Stir in vanilla and peppermint extract. Cool slightly. Cover and refrigerate at least 2 hours until chilled.
  • Heat oven to 400°F. Cut pastry sheet crosswise into 4 strips, then lengthwise into 3 strips to make 12 rectangles. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Split horizontally in half while warm.
  • In small bowl, beat white chocolate mixture with electric mixer on high speed until stiff (do not overbeat). Place bottom halves of pastry pieces, split sides up, on serving plates. Fill each with about 1/3 cup white chocolate mixture; add tops of pastry pieces. Drizzle with chocolate syrup. Sprinkle with candies.

Nutrition Facts : Calories 365, Carbohydrate 32 g, Cholesterol 70 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 95 mg

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 PHYLLO NAPOLEON



Chocolate Phyllo Napoleon image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons cocoa powder
3 sheets thawed phyllo dough
6 tablespoons sugar
1/2 cup mascarpone
1/2 pint raspberries
Mint sprigs
Powdered sugar
Raspberry puree, optional

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 NAPOLEONS



Chocolate Napoleons image

People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
2 cups cold whole milk
2 cups sour cream
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons whole milk
2 ounces semisweet chocolate, melted and cooled

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.

Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE MINT NAPOLEONS



Chocolate Mint Napoleons image

Make and share this Chocolate Mint Napoleons recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons green creme de menthe
2 tablespoons sugar
1/2 vanilla bean, split lengthwise
2 large egg yolks
1/4 cup sugar
3/4 cup chilled whipping cream
6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
1/4 cup clear Creme de Cacao
1/4 cup butter, room temperature
2 ounces clear hard peppermint candies
12 ounces best-quality bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped

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.

Nutrition Facts : Calories 559, Fat 30.4, SaturatedFat 18.4, Cholesterol 196.5, Sodium 111.1, Carbohydrate 50.4, Sugar 44, Protein 2.4

CHOCOLATE AND RASPBERRY NAPOLEONS



Chocolate and Raspberry Napoleons image

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3 half-pint containers of fresh raspberries (about 18 ounces) or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Steps:

  • Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
  • Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
  • In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
  • Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
  • To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
  • To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.

DOUBLE-CHOCOLATE NAPOLEON



Double-Chocolate Napoleon image

Get double the deliciousness with our Double-Chocolate Napoleon. Serve our creamy Double-Chocolate Napoleon with a cold glass of milk after dinner tonight.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Rich Milk Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup cold milk
1/4 cup GEVALIA Cold Brew House Blend Iced Coffee Concentrate
1 tsp. vanilla
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
2 Tbsp. granulated sugar
1/4 cup powdered sugar
1-1/4 tsp. water

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.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 4.3961 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 3 g

CHOCOLATE NAPOLEONS



Chocolate Napoleons image

Conquer this Chocolate Napoleons recipe easily with these simple steps. Made with frozen puff pastry sheets, this easy-to-assemble Chocolate Napoleons recipe makes enough for a crowd.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 24 servings

Number Of Ingredients 6

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 oz. (1/2 of 4-oz. pkg.) BAKER'S White Chocolate

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.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 10 g, Protein 3 g

WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS



White Chocolate and Summer Berry Napoleons image

Categories     Berry     Chocolate     Dairy     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 Servings

Number Of Ingredients 10

12 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
1/2 cup whole milk
2 cups chilled whipping cream
1 teaspoon vanilla extract
1 17-ounce package frozen puff pastry (2 sheets), thawed
2 5- to 6-ounce baskets blackberries
2 8-ounce baskets strawberries, hulled, halved
2 6-ounce baskets blueberries
2 6-ounce baskets raspberries
Powdered sugar

Steps:

  • Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
  • Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
  • Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
  • Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
  • Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.

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From astray.com


CHOCOLATE RASPBERRY MINI-NAPOLEONS RECIPE
Free Recipe Chocolate Raspberry Mini-Napoleons. Recipe Type: Free Cookie Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 9. Ingredients for Chocolate Raspberry Mini-Napoleons Recipe. 1/2 pk Pepperidge Farm Frozen Puff-Pastry Sheets; 1 sheet 4 oz Semisweet chocolate 2 tb Milk 3 oz Cream cheese; softened 1/4 c Confectioner s ...
From free-recipes.co.uk


BEST CHOCOLATE HAZELNUT NAPOLEON RECIPES | BAKE WITH ANNA …
2012-07-04 Directions. Step 1. For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a simmer. In a bowl, whisk the egg yolks, and cornstarch together. Place the chocolate and butter in a separate bowl and place a strainer overtop. Step 2.
From foodnetwork.ca


CHOCOLATE NAPOLEONS RECIPE: HOW TO MAKE IT | TASTE OF HOME
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From stage.tasteofhome.com


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