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).
Assembly:
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.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site at
That's My Home
Graphic buttons from Honeybrook Graphics