"Valentine Day Recipes Just For You"

Chocolate Raspberry Napoleons With Raspberry Mascarpone Cream Recipe

Chocolate squares:
8 oz. bittersweet or semisweet chocolate, chopped

Raspberry mascarpone cream:
1 8 oz. container mascarpone cheese* or 8 ounce package cream cheese at room temperature
1/4 C. sugar
2 T. Framboise or other raspberry liqueur
1 C. chilled heavy whipping cream

Raspberry puree:
2 C. whole frozen raspberries (about 8 oz.) thawed
3 T. sugar
1 T. cornstarch
2 T. Framboise OR more to taste

*Mascarpone cheese is available at Italian markets, cheese shops and supermarkets with imported cheese sections.

Chocolate squares:
Cover the bottom of a cookie sheet or jellyroll pan with foil, tucking ends under, making sure foil is tight. Mark a 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 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 2 1/2 inches wide. Chill 1 hour. (Can be made one week ahead. Cover; keep refrigerated).

Raspberry mascarpone cream:
Beat mascarpone cheese, sugar and Framboise together in a medium bowl with an electric mixer. Add half the cream and beat until soft peaks form. Add the rest of the cream and beat until thick and stiff. Cover and chill for 1 hour.

Raspberry puree:
Puree thawed raspberries in food processor or blender. Strain through a fine sieve to remove seeds and place in small saucepan. Stir sugar and cornstarch together and add to puree, along with the Framboise. Heat, stirring until thickened and glossy. Refrigerate until ready to use. (If puree is too cold it may be too thick to create decorative hearts - microwave 30 to 40 seconds before use).

Place 1 chocolate square on each of six plates. Spread with 3 tablespoons of the raspberry mascarpone cream mixture. Use a toothpick to dot edges of mascarpone cream with the raspberry puree. Draw the toothpick through the center of each dot to slightly below center, to create a heart shape. Top with another chocolate piece, spread mascarpone over, repeat with raspberry puree dots/hearts. Top with last chocolate piece and finish with a dollop of mascarpone cream and garnish with fresh raspberries and/or puree and shaved chocolate. May be plated with a pool of additional raspberry puree.


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