Chocolate Napoleons with Mascarpone Cream and Cherry Compote

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
• 1/2 cup sugar
• 2 tablespoons cherry-flavored brandy or brandy
• 2 teaspoons vanilla extract
• 1 cup chilled whipping cream
• Powdered sugar
• Cherry Compote

1. Place baking sheet, bottom side up, on work surface.
2. Cover bottom side with foil, tucking ends under.
3. Mark 15 x 9-inch rectangle on foil.
4. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth.
5. Pour onto foil; spread to cover rectangle.
6. Chill until just set but not hard, about 8 minutes.
7. Cut chocolate rectangle lengthwise into three 3-inch-wide strips.
8. Cut strips crosswise into six 2 1/2-inch-long pieces.
9. Chill 1 hour.
10. (Can be made 1 week ahead.
11. Cover; keep refrigerated.)
12. Using electric mixer, beat first 4 ingredients in medium bowl to blend.
13. Add 1/2 cup cream; beat until soft peaks form.
14. Add 1/2 cup cream; beat until thick and stiff.
15. Cover; chill at least 1 hour and up to 3 hours.
16. Place 1 chocolate piece on each of 6 plates.
17. Spread 3 tablespoons mascarpone over each.
18. Top with another chocolate piece; spread mascarpone over.
19. Top with third chocolate piece.
20. (Can be made 6 hours ahead.
21. Cover; chill.)
22. Dust with powdered sugar.
23. Spoon compote alongside.

bittersweet, mascarpone cheese, sugar, cherryflavored brandy, vanilla, chilled whipping cream, powdered sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-napoleons-with-mascarpone-cream-and-cherry-compote-101670 (may not work)