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Choc. Rasp. Napoleons with Rasp. Marscar




Source of Recipe


Pocono Record


Recipe Introduction


Chocolate Raspberry Napoleons with Raspberry Mascarpone Cream


Raspberries, heavy cream and chocolate combine for a seductive Valentine's Day dessert.

The confection requires a bit of patience to prepare, but much of it can be done ahead of time and assembled just before serving. So the person you are wooing is sure to be wowed by the picture-perfect presentation made with seemingly little effort.

The recipe serves six, but if there are just the two of you, be totally decadent and have seconds.


List of Ingredients




Chocolate Layers:

8 oz. bittersweet or semisweet chocolate, chopped

Raspberry Mascarpone Cream:

8-oz. container mascarpone cheese, or 8-oz. package cream cheese, at room temperature
¼ C. sugar
2 T. Framboise or other raspberry liqueur
1 C. chilled heavy whipping cream

Red Raspberry Puree:

2 C. whole frozen raspberries, about 8 oz., thawed
2 T. Framboise or other raspberry liqueur, or to taste
3 T. sugar
1 T. cornstarch

Recipe



For Chocolate Layers: Cover the bottom of a cookie sheet or jellyroll pan with foil, tucking ends under, making sure foil is tight. Mark 15- by 9-inch rectangle on foil. In top of double boiler set over barely simmering water, melt chocolate (do not allow bottom of pan to touch water) stirring until smooth, 5 to 7 minutes. Pour the melted chocolate onto foil and spread quickly and evenly to the same thickness to cover rectangle; a pastry chef's knife works best. Chill in refrigerator until set but not hard, about 7 minutes.

With a sharp knife, cut chocolate rectangle lengthwise into 3 equal strips, each about 3 inches wide. Cut each strip into 6 equal pieces, each about 2½ inches wide. Chill one hour. (Can be made up to a week ahead, covered and refrigerated.)

For Raspberry Mascarpone Cream: Put mascarpone cheese, or cream cheese, sugar and liqueur in a medium bowl and beat with an electric mixer until thoroughly mixed. Add half the heavy cream and beat until soft peaks form. Add the rest of the cream and beat until thick and stiff. Cover and chill for at least 1 hour.

For raspberry puree: Place thawed raspberries in food processor or blender and blend. Strain the puree through a fine sieve to remove seeds. Put the puree and liqueur into a small saucepan. Mix the sugar and cornstarch together and add the pan. Heat, stirring until thickened and glossy. Refrigerate until ready to use. (If the refrigerated puree is too thick to create decorative hearts, microwave for 30 to 40 seconds).

To assemble: Place one chocolate square on each dessert plate. Spread with three tablespoons of the cream. Use a toothpick to dot edges of the cream with the raspberry puree. Draw the toothpick through the center of each dot to slightly below center, to create a heart shape. Repeat. Top with a third chocolate piece, a dollop of cream and the raspberry puree. If desired, garnish with fresh berries and shaved chocolate. Serves 6.

Note: Mascarpone cheese is available at Italian markets and many supermarkets.