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Chocolate Napoleons
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1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups (16 ounces) sour cream
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons milk
2 squares (1 ounce each) semisweet chocolate, melted and cooled
On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve
4-in. x 3-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.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |