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Chocolate Napoleons with Mascarpone Cream and Cherry Compote

4.1

(12)

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Chocolate Napoleons with Mascarpone Cream and Cherry CompoteBrian Leatart

Recipe information

  • Yield

    Serves 6

Ingredients

For chocolate layers

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

For mascarpone cream

1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons cherry-flavored brandy or brandy
2 teaspoons vanilla extract
1 cup chilled whipping cream
Powdered sugar
Cherry Compote

Preparation

  1. Make chocolate layers:

    Step 1

    Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.

    Step 2

    Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)

  2. Make mascarpone cream:

    Step 3

    Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.

    Step 4

    Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

TagsCompoteCondimentChocolateMascarponeCheeseDairyCherryStone FruitFruitOrangeCitrusNut FreeGluten FreeElectric MixerSummerBon Appétit
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