Chocolate Raspberry Napoleons
- 4 ounces bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 8 sheets phyllo dough (14-inches x 9-inches)
- 6 tablespoons butter, melted
- 3 tablespoons sugar
- 2 cups fresh raspberries
- Confectioners' sugar
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold.
- Meanwhile, preheat oven to 350u0b0. Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Brush phyllo sheet with butter and sprinkle with sugar. Repeat layers seven times. Cut into eight rectangles. Transfer to an ungreased
- .
- Bake 10-12 minutes or until golden brown. Cool on a wire rack.
- Gently split each pastry horizontally in half. In a small bowl, beat ganache just until soft peaks form, about 15 seconds (do not overbeat). Spread half of the mixture over pastry bottoms; top with raspberries and remaining chocolate mixture. Replace tops. Sprinkle with confectioners' sugar. Serve immediately.
bittersweet chocolate, heavy whipping cream, phyllo, butter, sugar, fresh raspberries, confectioners
Taken from www.tasteofhome.com/recipes/chocolate-raspberry-napoleons/ (may not work)