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Chocolate Raspberry Napoleons

 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


  • 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


  • 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.

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Chocolate Raspberry Napoleons (continued)

Nutritional 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.