White choc mocha napoleons 1

6 servings

Ingredients

Quantity Ingredient
6 ounces WHITE CHOCOLATE, COARSELY CHOPPED
1½ cup HEAVY CREAM, DIVIDED
6 ounces SWISS DARK CHOCOLATE, FINELY CHOPPED
1½ cup HEAVY CREAM, DIVIDED
1 teaspoon INSTANT ESPRESSO POWDER,
ONE HALF L7 1/4-OUNCE BOX (ONE SHEET) FROZEN PUFF PASTRY, SUCH AS PEPPERIDGE
4 ounces SEMISWEET CHOCOLATE, COARSELY CHOPPED
¼ cup STRONGLY BREWED COFFEE
½ cup MILK
½ cup HEAVY CREAM
½ VANILLA BEAN, SPLIT LENGTH
CONFECTIONERS' SUGAR, AND COCOA, FOR DUSTING
¼ cup MASCARPONE CHEESE
1 teaspoon VANILLA EXTRACT
½ teaspoon ALMOND EXTRACT SUCH AS MEDAGLIA D'ORO
¼ cup MASCARPONE CHEESE
2 tablespoons COFFEE LIQUEUR
¼ teaspoon GROUND CINNAMON FARM
NONSTICK COOKING SPRAY
½ cup HEAVY CREAM
½ teaspoon VANILLA EXTRACT
2 tablespoons COFFEE LIQUEUR WISE
3 LARGE EGG YOLKS
½ cup GRANULATED SUGAR
CHOCOLATE-COVERED ESPRESSO BEANS

Directions

MASCARPONE CREAM

MOCHA MASCARPONE CREAM

ASSEMBLY

DARK MOCHA SAUCE

CREME ANGLAISE

GARNISH

Make the white chocolate mascarpone cream: Place the white chocolate in a medium bowl. In a small saucepan, bring

¾ cup of the cream to a gentle boil. Remove from heat. Pour the hot

cream over the chocolate. Let the mixture stand for 30 seconds to melt

the chocolate. Gently whisk until smooth. Whisk in the mascarpone cheese, vanilla and almond extract. Cover the mixture with plastic wrap

and refrigerate for at least 4 hours.

Make the mocha mascarpone cream: Place the chocolate in a medium bowl. In a small saucepan bring ¾ cup

of the cream and the espresso powder to a gentle boil. Pour the hot

cream over the chocolate. Let the mixture stand for 30 seconds to melt

the chocolate. Gently whisk until smooth. Whisk in the mascarpone cheese, coffee liqueur and cinnamon. Cover the mixture with plastic wrap

and refrigerate for at least 4 hours.

Make the pastry layers:

Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment or waxed paper.

Thaw the sheet of puff pastry according to the package directions. Lay

the sheet on a lightly floured work surface. Using a large chef's knife,

trim the sheet so that it is a perfect square. Using a fork, prick the

pastry well all over its surface. Using the knife, cut the sheet into

four squares . Transfer the squares to the prepared baking sheet.

Place

the baking sheet in the freezer for 10 minutes.

Remove the prepared pastry squares from the freezer. Spray a wire rack

which is the same size as the baking sheet with nonstick cooking spray.

Place the rack upside down over the pastry squares. Bake the squares for

20 to 25 minutes, until golden. Transfer the squares to a wire rack and

cool completely.

continued........

Submitted By CHARLENE DEERING On 03-13-95

Related recipes