Savory Chocolate Napolean

Ingredients:

  • 1 pound bittersweet chocolate,at least 72%, tempered
  • 1 pound cream cheese, softened
  • 3 tablespoons chopped fresh chives
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon ancho chile powder
  • Pinch of salt
  • Pinch of freshly ground black pepper

Directions:

  1. Place a sheet of acetate on a clean, flat work surface.
  2. Pour the chocolate onto the acetate and, using an offset spatula, spread the chocolate evenly about 1/8 inch thick. Let stand for a few minutes, or just until the chocolate begins to set but is not yet hard.
  3. Using a small, sharp knife or a rolling cutter (such as a pizza cutter), cut the chocolate into 1-inch squares. You should have about 120 squares.
  4. Let the chocolate stand for about 30 minutes, or until completely hardened. Peel the acetate off the chocolate, and carefully break the chocolate into squares. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle, combine the cream cheese, chives, paprika, chile powder, salt, and pepper and beat on medium speed for about 2 minutes, or just until combined.
  6. Spoon the cream cheese mixture into a pastry bag fitted with a star tip.
  7. Pipe a 3/4-inch dollop of cream cheese on a chocolate square. Top with a second chocolate square and pipe a dollop of cheese onto it. Top with a final chocolate square.
  8. Repeat with the remaining squares and cream cheese mixture. As the napoleons are made, arrange them on a large, flat platter.
  9. Serve immediately, or lightly cover the platter with plastic film and refrigerate until ready to serve, or for no more than 4 hours.

Servings:

Makes 40

Source: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by Jacques Torres
Publisher: Stewart, Tabori & Chang
Year: November 1, 2008