Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Chocolate Raspberry Napoleons

Add a touch of whimsy to your Easter feast with this springtime version of a classic pastry. Fluffy chocolate mousse and bright raspberries are sandwiched between flaky sheets of phyllo, then sprinkled with powdered sugar for an elegant finish.—Jordan Sucher, Brooklyn, New York

8 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling

Ingredients

4 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
8 sheets phyllo dough (14-inches x 9-inches)
6 tablespoons butter, melted
3 tablespoons sugar
2 cups fresh raspberries
Confectioners' sugar

Directions

Place chocolate in a small bowl. In a small saucepan, bring cream
just to a boil. Pour over chocolate; stir with a whisk until smooth.
Cool to room temperature, stirring occasionally. Refrigerate,
covered, until cold.
Meanwhile, preheat oven to 350°. Place one sheet of phyllo dough
on a work surface. (Keep remaining phyllo covered with plastic wrap
and a damp towel to prevent it from drying out). Brush phyllo sheet
with butter and sprinkle with sugar. Repeat layers seven times. Cut
into eight rectangles. Transfer to an ungreased baking sheet.
Bake 10-12 minutes or until golden brown. Cool on a wire rack.
Gently split each pastry horizontally in half. In a small bowl, beat
ganache just until soft peaks form, about 15 seconds (do not
overbeat). Spread half of the mixture over pastry bottoms; top with
raspberries and remaining chocolate mixture. Replace tops. Sprinkle
with confectioners' sugar. Serve immediately. Yield: 8 servings.

2 of 2

Chocolate Raspberry Napoleons (continued)

Nutrition Facts: 1 serving equals 312 calories, 26 g fat (15 g saturated fat), 63 mg cholesterol, 117 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein.