Chocolate Napoleons

• 8 oz bittersweet or semisweet chocolate, chopped
• RASPBERRY MASCARPONE CREAM
• 8 oz mascarpone or cream cheese (room temp)
• 1/4 c sugar
• 1 T framboise, or other raspberry liqueur
• 2 c heavy whipping cream, chilled
• RED RASPBERRY PUREE
• 2 c (8ox) whole frozen raspberries, thawed
• 1 T framboise or more to taste
• 2 T sugar
• 3 T cornstarch

1. (CHOCOLATE)
2. (1)Cover bottom of a cookie sheet or jelly roll pan with foil.
3. (2) In top of double boiler set over barely simmering water, melt chocolate (do not allow bottom of pan to tough water) stirring until smooth, about 5-7 minutes.
4. (PUREE)
5. (1) Place raspberries in food processor or blender.
6. Strain through a chinois to remove seeds; place in small saucepan.
7. (2) Stir sugar & cornstarch together and add to puree, along with framboise. Heat, stiffing until thickened and glossy.
8. (3) Pour onto foil and spread quickly and evenly to cover rectangle. Chill in refrigerator until set but not hard, about 7 minutes.
9. (4) With a sharp knife, cut chocolate rectangle lengthwise into 3 equal strips, each about 3 inches wide. Cut with strip into 6 equal pieces, each about
10. 2 1/2 inches wide.
11. (5) Chill one hour or until used.
12. ASSEMBLY
13. (1) Place one chocolate on 6 plates, Spread with 3 T of cream.
14. (2) Use a toothpick to dot edges of cream with the puree.
15. Draw toothpick through the center of each dot to slightly below center to create a heart. Repeat.
16. (3) Top with last chocolate piece and finish with a dollop of cream.

bittersweet, mascarpone cream, mascarpone, sugar, t, heavy whipping cream, red raspberry puree, frozen raspberries, t, t sugar, t

Taken from www.epicurious.com/recipes/member/views/chocolate-napoleons-1241594 (may not work)