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 ♥