Have you ever wondered how desert creators get those great chocolate curls to look so good for
garnishments on their deserts? Well, here's the secret: (ssshhhhh!) use a potato peeler on a soft
piece of chocolate! The chocolate has got to be fairly soft or you'll never get the potato peeler
through it. Now isn't that EASY???
Chocolate Napoleons
I LOVE puff pastry! It is so versatile and so easy to use!
This has delicious puff pastry filled with white chocolate pudding and topped with chocolate and
glaze.mmmmmm!!!!
1/2 package (1 sheet) frozen puff pastry 1 package instant white chocolate pudding mix
2/2 cup semi sweet chocolate
3/4 cup powdered sugar
4/8 cup (1/4 stick) butter, softened 1 Tbs. milk
Thaw the puff pastry at room temperature for 30 minutes and set aside. Preheat oven to 400 degrees.
Prepare pudding according to package instructions. Refrigerate. Unfold pastry on lightly floured
surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on
baking sheet. Bake 10 min. or until golden. Cool on baking sheet. Spread 9 pieces of puff pastry
with pudding, and top with remaining nine pieces. Combine powdered sugar, softened butter and milk
in a bowl and stir until mixed well. You may need to add more milk until this is fairly thin.
Drizzle frosting on top of napoleons. Melt Chocolate in double boiler and drizzle that over the top.
Cool for at least one hour before serving. Store in the refrigerator. You'll want to eat within a
couple of days.
Makes 9 Napoleons.
Note: You can substitute many flavors of pudding for the filling. Chocolate is real good.experiment!
Here's the web site for you to check out more chocolate stuff: chocolate-passions.comchocolate-passions.comOpen ↗
Chocolate Passions! Rich and Delicious Chocolate Recipes, Chocolate Tips, and Trivia
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