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
Recommended: 50 Swoon-Worthy Layered Desserts
VERIFIED BY Taste of Home Test Kitchen
- 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; whisk until smooth. Refrigerate until chilled.
- Meanwhile, place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Brush with butter; sprinkle with sugar. Repeat layers seven times. Cut into eight rectangles. Place on an ungreased baking sheet.
- Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
- In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Gently split each pastry in half horizontally. Spread 3 tablespoons chocolate mixture over bottom halves; layer with raspberries and remaining chocolate mixture. Replace tops. Sprinkle with confectioners' sugar. Serve immediately. Yield: 8 servings.
Originally published as Chocolate Raspberry Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p169