Best 10 Chocolate And Raspberry Napoleons Recipes

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Chocolate and raspberry napoleons are a delightful treat that combine the rich flavors of chocolate and raspberries in a flaky, pastry crust. This classic French dessert is perfect for any special occasion. The layers of puff pastry are filled with a decadent chocolate pastry cream and fresh raspberries, creating a combination that is both elegant and satisfying. With a few simple ingredients and a little time, you can create this impressive dessert that is sure to impress your friends and family.

Here are our top 10 tried and tested recipes!

CHOCOLATE AND FRESH RASPBERRY CREAM NAPOLEONS



Chocolate and Fresh Raspberry Cream Napoleons image

These individual mini desserts are constructed in true Napoleon form, with alternating layers of cake (in the form of thin chocolate cookies) and fluffy raspberry cream.

Provided by Brenda | A Farmgirl's Dabbles

Categories     Chocolate

Time 45m

Number Of Ingredients 6

2 6-oz. packages (about 3-1/2 cups) fresh Driscoll's raspberries, plus 8 to 10 individual raspberries for topping the finished napoleons
1 c. heavy whipping cream
8 oz. cream cheese, at room temperature
1 c. prepared or homemade marshmallow cream
1 5-oz. box Moravian Cookies "Artisan Blend Chocolate" (I also found a small chocolate wafer cookie from Nabisco that I think would work well.)
powdered sugar, for dusting finished napoleons, if desired

Steps:

  • Cook the 12 ounces of raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Line a fine mesh strainer with 2 layers of cheese cloth and set over a bowl. Pour the raspberry sauce over the cheese cloth to remove the seeds. Gather up the ends of the cheese cloth and press out all the raspberry juice with the back of a spatula. You should be able to get at least a half cup of juice from this amount of berries, but I can usually press out almost 3/4 of a cup. Pour the raspberry juice back in the saucpan. Simmer over medium to medium-high heat until the juice reduces to a 1/4 cup. It will be a very rich red and concentrated sauce.
  • Set aside to cool completely. To speed up the cooling, the sauce can be placed in the refrigerator to chill.
  • In the bowl of a stand mixer, with the whisk attachment, whip the cream on high speed until stiff. Remove whipped cream to another bowl and set aside.
  • In the same bowl of the stand mixer (no need to clean the bowl first), with the paddle attachment, beat the cream cheese on medium-high speed until very smooth. Add the 1/4 cup of prepared and cooled fresh raspberry sauce and mix on medium to high speed until combined and completely smooth. Then add the marshmallow cream and mix again on medium to high speed until combined. With a rubber spatula, gently fold in reserved whipped cream until combined.
  • Spoon fresh raspberry cream into a piping bag fitted with a large open star tip and pipe it onto the top of one chocolate cookie. Top with a second cookie and pipe on more raspberry cream. Repeat until you have a fourth cookie on top. Then swirl on a smaller amount of raspberry cream to the top cookie. Gently press in a fresh raspberry. Use a thin metal spatula to transfer finished napoleon to a serving plate or platter. Repeat until all napoleons are finished. Alternately, you could use a small spoon to layer on the raspberry cream, for a more free-form look. Right before serving, sprinkle powdered sugar lightly over the tops of the napoleons.
  • Serve immediately for a crispy chocolate cookie experience. Or refrigerate for at least 2 hours for a softer chocolate cookie. Both ways are completely delicious, but two entirely different experiences. When the napoleons are left to mingle and chill for a couple hours, the chocolate cookies take on the moisture of the fresh raspberry cream, yielding a dessert that is eaten just like a small layer cake. It's very fun!

Nutrition Facts : Calories 383 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 162 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHOCOLATE AND RASPBERRY NAPOLEONS



Chocolate and Raspberry Napoleons image

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3 half-pint containers of fresh raspberries (about 18 ounces) or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Steps:

  • Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
  • Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
  • In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
  • Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
  • To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
  • To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.

CHOCOLATE-RASPBERRY NAPOLEONS



Chocolate-Raspberry Napoleons image

Fresh raspberries and a creamy chocolate filling are stuffed between two light, fluffy pastries to make this delicate-looking dessert.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 12 servings

Number Of Ingredients 7

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
7 oz. BAKER'S Semi-Sweet Chocolate, divided
1 cup whipping cream
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
2 Tbsp. raspberry-flavored liqueur
1 pkg. (6 oz.) fresh raspberries (about 1-1/2 cups)

Steps:

  • Heat oven to 400ºF.
  • Unfold pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 min. or until golden brown. Remove to wire racks; cool completely.
  • Meanwhile, melt 6 oz. chocolate as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.
  • Beat melted chocolate, cream cheese, powdered sugar and liqueur in large bowl with mixer on medium speed until well blended. Whisk in whipped cream.
  • Split each pastry rectangle in half. Spread each bottom half with 3 Tbsp. chocolate mixture. Cover with raspberries and pastry tops. Melt remaining chocolate; drizzle over pastries.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 110 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 15 g, Protein 4 g

CHOCOLATE-BERRY NAPOLEONS



Chocolate-Berry Napoleons image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 napoleons

Number Of Ingredients 0

Steps:

  • Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

CHOCOLATE NAPOLEONS



Chocolate Napoleons image

People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
2 cups cold whole milk
2 cups sour cream
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons whole milk
2 ounces semisweet chocolate, melted and cooled

Steps:

  • On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY NAPOLEONS DESSERT



Raspberry Napoleons Dessert image

Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.

Provided by Baker's Daughter

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 35m

Yield 16

Number Of Ingredients 7

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 tablespoons 35% heavy whipping cream
1 teaspoon lemon zest
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
  • Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
  • Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g

RASPBERRY NAPOLEONS



Raspberry Napoleons image

Golden, baked crescents are layered with chocolate pudding and fresh raspberries and topped with whipped cream and chocolate curls for a simple and elegant dessert.

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 4

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
⅓ cup chocolate pudding
2 cups fresh raspberries
1 teaspoon Whipped cream and chocolate curls

Steps:

  • Separate dough into 8 triangles. Cut each triangle in half into 2 triangles. Place on ungreased cookie sheet. Bake at 375 degrees F 8 to 10 minutes or until golden brown. Remove to cooling rack. Cool completely.
  • Spread half of the pudding over eight triangles; top with half of the raspberries. Repeat layers. Garnish with whipped cream and chocolate curls.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 17.1 g, Cholesterol 1.6 mg, Fat 6.7 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 258.5 mg, Sugar 3.5 g

CHOCOLATE AND RASPBERRY HEART NAPOLEONS



Chocolate and Raspberry Heart Napoleons image

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 10

3 half-pint containers of fresh raspberries, about 18 ounces, or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch, or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Steps:

  • Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
  • Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
  • In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
  • Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
  • To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
  • To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners' sugar over the raspberries, if desired.

WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS



White Chocolate and Summer Berry Napoleons image

Categories     Berry     Chocolate     Dairy     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 Servings

Number Of Ingredients 10

12 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
1/2 cup whole milk
2 cups chilled whipping cream
1 teaspoon vanilla extract
1 17-ounce package frozen puff pastry (2 sheets), thawed
2 5- to 6-ounce baskets blackberries
2 8-ounce baskets strawberries, hulled, halved
2 6-ounce baskets blueberries
2 6-ounce baskets raspberries
Powdered sugar

Steps:

  • Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
  • Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
  • Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
  • Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
  • Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS



Lemon Cream and Raspberry Phyllo Napoleons image

Categories     Milk/Cream     Citrus     Dessert     Bake     Kid-Friendly     Raspberry     Lemon     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 6

Number Of Ingredients 10

Phyllo Squares
6 fresh phyllo pastry sheets or frozen, thawed
6 teaspoons (generous) sugar
2 tablespoons unsalted butter, melted
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup purchased lemon curd
2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained
Powdered sugar

Steps:

  • For Phyllo Squares:
  • Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
  • For Lemon Cream:
  • Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
  • Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).

Tips:

  • Use high-quality chocolate and fresh raspberries for the best flavor.
  • Make sure the puff pastry is cold before rolling and baking it.
  • Prick the puff pastry with a fork before baking to prevent it from puffing up too much.
  • Bake the puff pastry until it is golden brown and crispy.
  • Let the puff pastry cool completely before assembling the Napoleons.
  • Use a serrated knife to cut the puff pastry into even layers.
  • Spread the chocolate ganache evenly between the layers of puff pastry.
  • Top the Napoleons with fresh raspberries and a dusting of powdered sugar.

Conclusion:

Chocolate and Raspberry Napoleons are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning, you can create a stunning dessert that will impress your guests.

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