• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

White Choc Mocha Napoleons

  • Recipe Submitted by on

Category: Chocolate

 Ingredients List

  • E *****
  • Continued:
  • Using a large knife, cut each of the squares in half diagonally to form 8
  • triangles. Using a small knife, carefully slice each triangle in half
  • crosswise to form two thin layers from each triangle. There will be a total
  • of 16 triangles. You will need 12 triangles for this recipe. The extra are
  • in case of breakage.
  • Make the dark mocha sauce: Melt the chocolate with the coffee according to
  • the directions in the Chocolate Key. In a small saucepan bring the cream to
  • a gentle boil. Gradually whisk the cream into the melted chocolate until
  • smooth. Stir in the vanilla and coffee liqueur. The sauce may be made up to
  • 5 days in advance and refrigerated, covered, until serving. Reheat the
  • sauce over simmering water before serving.
  • Make the creme anglaise: In a heavy, medium non-corrosive saucepan, bring
  • the milk, cream and vanilla bean to a gentle boil over medium low heat.
  • Cover the pan, remove it from the heat and let the mixturestand for 15
  • minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape
  • the tiny black seeds from the inside of the vanilla bean into the milk
  • mixture.
  • In a medium bowl, whisk the egg yolks and sugar until blended. Gradually
  • whisk the warm milk mixture into the yolk mixture until blended. Return
  • this mixture back to the saucepan. Continue cooking over medium-low heat,
  • stirring constantly with a wooden spoon for 2 to 4 minutes, or until the
  • custard has thickened slightly. It is done when you can run your finger
  • down the back of the custard-coated spoon and a path remains in the custard
  • for several seconds. Do not let the custard come to a boil.
  • Remove the pan from the heat and immediately strain the custard into a
  • noncorrosive metal bowl. Place the bowl in a larger bowl of iced water and
  • stir the custard for 10 to 15 minutes, or until cold. (The creme anglaise
  • sauce may be prepared up to two days in advance, cooled, covered with
  • plastic wrap and refrigerated. ) Assemble the napoleons: Remove the white
  • chocolate and mocha mascarpone creams from the refrigerator. In their
  • separate bowls, whisk each of the creams to soft peaks.
  • In a large chilled bowl, combine the remaining 3/4 cup heavy cream from the
  • white chocolate mascarpone cream with the remaining 3/4 cup heavy cream
  • from the mocha mascarpone cream. Using a handheld electric mixer, beat the
  • cream at medium-high speed to soft peaks. Do not overbeat. Using a large
  • rubber spatula, gently fold one-half of the whipped cream (about 1 1/2
  • Cups) into the white chocolate mascarpone cream. Fold the remaining whipped
  • cream into the mocha mascarpone cream.
  • Fill two pastry bags fitted with medium star tips (such as Ateco #5) with
  • each of the creams. Place a puff pastry triangle on a work surface. Dust
  • the triangle with confectioners' sugar. Pipe a layer of mocha mascarpone
  • cream onto the triangle. Top with another puff triangle. Dust with
  • confectioners' sugar. Pipe a layerof white chocolate mascarpone cream over
  • the second triangle. Garnish the napoleon with a chocolate-covered espresso
  • bean. Repeat this layering process with the remaining puff pastry triangles
  • to form a total of six napoleons.
  • Spoon some dark mocha sauce on a dessert plate. Fill a squeeze bottle with
  • creme anglaise sauce. Pipe a spiral of creme anglaise over the mocha sauce.
  • Draw a toothpick from the center of the plate to the edge, all around the
  • plate at 1-inch intervals. Place a napoleon in the center of the plate.
  • Dust with cocoa powder, if desired. Serve immediately.
  • ~ Tish Boyle
  • Recipe By :

 Directions



Recipe via Meal-Master (tm) v8.05

Title: White Choc Pepper Mousse Napoleon (1/2)
Categories: Chocolate, Godiva, Mousses
Yield: 4 Servings

APRICOT COMPOTE:
8 oz DRIED APRICOTS
1 3/4 c WATER
1/2 c GRANULATED SUGAR
1/4 c ORANGE LIQUEUR SUCH AS
OR
GINGER-SESAME TUILES:
1/2 c ALL-PURPOSE FLOUR
5 tb SESAME SEEDS
1 ts GROUND GINGER
12 tb UNSALTED BUTTER CUT INTO
GRAND MARNIER

3/4 cup GRANULATED SUGAR 1 cup HONEY WHITE CHOCOLATE BLACK
PEPPER MOUSSE: 7 ounces WHITE CHOC COARSELY CHOPPED 1 1/4 cups HEAVY CREAM
5 tablespoons WATER DIVIDED 1 1/2 teaspoons UNFLAVORED POWDERED
GELATIN 4 large EGG YOLKS 2 tablespoons ORANGE LIQUEUR 1 teaspoon FRESHLY
GROUND BLACK PEPPER 1/2 teaspoon GRANULATED SUGAR

Make the apricot compote: In a medium saucepan, combine the apricots,
water, sugar and orange liqueur. Cook the mixture over medium heat,
stirring occasionally, until the sugar dissolves . Bring the mixture to a
boil; reduce the heat to medium-low and simmer the mixture for 5 minutes.
Remove the pan from the heat and allow it to cool for 15 minutes. Remove 12
whole apricots from the compote and set them aside for garnish. Pour the
remaining compote into the bowl of a food processor fitted with the metal
blade. Process the mixture for 30 to 45 seconds, until smooth. Transfer the
purie to a small bowl, cover and refrigerate until ready to use.

Make the ginger-sesame tuiles: In a small bowl place the flour, sesame
seeds and ginger. Using a whisk, gently stir the dry mixture until
combined.

In a medium saucepan combine the butter, sugar and honey. Cook the mixture
over medium heat, stirring occasionally, until the butter is melted, about
5 minutes. Transfer the mixture to a 4 l/2-quart bowl of a heavy-duty
electric mixer fitted with the paddle attachment. At low speed, gradually
add the dry flour mixture to the butter-honey mixture. Scrape down the side
of the bowl with a rubber spatula. Continue to mix the batter at low speed
until just warm, about 5 minutes. Cover the bowl and allow the batter to
sit at room temperature for 2 hours.

Position a rack in the center of the oven and preheat to 375 F. Spray a
baking sheet with nonstick cooking spray. Drop two 1 teaspoon-size balls of
the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at
a time, to get an idea of how they will spread in your oven). Bake the
tuiles for 4 to 6 minutes, until golden brown. Allow the tuiles to cool for
3 to 5 minutes on the baking sheet, then carefully transfer them with a
spatula to a wire rackto cool completely. Continue this baking process,
respraying the baking sheet as necessary, until all the batter is used.

Continued.........


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