Chocolate Napoleons

Rich chocolate ganache layered between flaky (premade) Puff Pastry and topped with homemade whipped cream. These Chocolate Napoleons are dessert perfection.

We all have “pantry staples” and basic ingredients we always keep on hand. For the bakers, there’s the necessities – flours, leaveners, sugars, extracts, spices, eggs, butter, milk, cream & chocolate.

I’ll let you in on another not so secret pantry staple of mine. Pepperidge Farm® Puff Pastry.

I can count the amount of times I made homemade puff pastry on one hand. It’s not difficult – it’s just such a process. I’ve found keeping Puff Pastry Sheets ready to go in my freezer suit my baking needs best.

Visit here for my Palmier Recipe made from puff pastry sheets

You can have yourself a luxurious dessert with just a handful of ingredients.

Ganache isn’t complicated – it’s simply chocolate melted into heavy cream. It’s one of my go-to’s for all things chocolate. Chocolate frosting, chocolate glaze, chocolate filling – it always fits the bill.

I always recommend using your favorite “better” dark chocolate for ganache. Considering we’re only using two ingredients here, it’s best to make them count. This time, dear oh dear, all I had on hand was 60% cacao chocolate baking chips. Worked like a charm.

Homemade whipping cream takes about 5 minutes of hardly any effort. Seriously. If you’re not already making homemade whipped cream – now’s the time to start. You’ll never look back.

When making this dessert I suggest this order – Ganache, Whipped Cream & then Puff Pastry.

The ganache involves some cooling time so start it at least an hour before dessert time. This can be made well ahead of time and stored in the fridge. Just make sure to allow it some time to sit at room temp to soften up before using.

The whipped cream takes just minutes to make. The powdered sugar stabilizes so it will stay stiff and won’t weep all over the place when served. I make it ahead of time and keep it in the fridge until ready to use.

Last, but certainly not least, Puff Pastry. You’re going to want to pull this from the freezer about 45 minutes before baking.

I prefer to cut the Puff Pastry Sheets into rectangles. It’s quick, it’s easy and my pizza cutter makes simple work out of the task. Plus, there’s no scraps. You could use cutters to make circles, hearts or whatever else shape you desire.

Bake the Puff Pastry, cool, fill with your ganche and top with whipped cream. You could add an additional layer(s) if you’d like, but one layer is plenty for me.

These Chocolate Napoleon are an absolutely glorious dessert. People are always so impressed when served this dessert. It really has such a fancy feel to it – but it’s not at all fussy to make.

Ready to start baking?  Pepperidge Farm® has loads of recipes & Puff Pastry basics & tips to get you inspired!  Check it out! 

Thanks so much for stopping by!

Amanda ♥

Chocolate Napoleon

Amanda

Rich chocolate ganache layered between flaky Puff Pastry and topped with homemade whipped cream. Absolute dessert perfection ♥

5 from 2 votes

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Prep Time 45 mins

Cook Time 15 mins

Total Time 1 hr

Course Desserts

Servings 12 pastries

Ingredients

  

• FOR GANACHE:
• 2 cups heavy whipping cream
• 2 cups dark chocolate chopped
• FOR WHIPPED CREAM:
• 2 cups heavy whipping cream
• 3/4 cup 10x powdered sugar
• 1 teaspoon vanilla
• FOR PUFF PASTRY:
• 1 sheet Pepperidge Farm® Puff Pastry
• granulated sugar for dusting work surface and tops

Instructions

 

• FOR GANACHE:
• In a saucepan, heat heavy cream over medium heat, whisking often.
• Add chopped chocolate, whisk until completely melted.
• Remove saucepan from heat.
• Whisk mixture until completely smooth.
• Transfer ganache to refrigerator. I throw the saucepan on an oven mitt in the fridge.
• Cool until creamy and thickened. I give it a good whisking every 10-15 minutes while cooling. Ganache should be ready in 30 – 45 minutes.
• *Note* It’s been recommended to use a mixer to whip ganache if (only if) you are having problems getting it to set. Also, if it sets up too much, you can rest it at room temp and it will soften.
• FOR WHIPPED CREAM:
• In a chilled bowl with chilled mixers – beat the cream until soft peaks form.
• Add powdered sugar and vanilla extract and beat until stiff peaks start to form.
• Use immediately or refrigerate.
• This whip cream is stabilized so it can be made ahead of time and refrigerated until ready to use.
• FOR PUFF PASTRY:
• Remove Puff Pastry from freezer about 45 minutes before baking to thaw.
• Preheat oven to 400°F.
• Line a cookie sheet with parchament paper.
• Sprinkle sugar onto your work surface.
• Gently unfold Pastry Sheet onto sugared surface. Lightly sprinkle top of pastry with sugar.
• Cut the Pastry Sheet into 3 strips along the fold marks.
• Cut each strip into 4 rectangles.
• Place the pastry onto baking sheet with equal space between each. The Puff Pastry will spread, but not dramatically.
• Bake for about 15 minutes or until tops are golden brown.
• Remove the pastry from the baking sheets and transfer to a wire rack to cool for 10 minutes. Gently slice or split each pastry in half.
• To Assemble Napoleon:
• Drop a large dollop of ganache in the center of the split pastry. Top with a large dollop of whipped cream. Enjoy ♥