Recipes
Mint Chocolate Napoleans
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 sheet frozen puff pastry, rolled out to a 10” x 13” rectangle
- ¼ c. cinnamon sugar (equal amounts of each)
- 8 oz. heavy whipping cream
- 6 oz. chocolate chips
- 1 pkg. MINT, leaves only
- ½ c. chocolate chips, melted
- 1 pkg. Edible Flowers
- Confectioners Sugar
Instructions:
Preheat oven to 400˚F.
Score puff pastry sheet into 3 strips lengthwise. Cut each strip again into 6 squares. Place individual squares on parchment paper, sprinkle with cinnamon sugar.
Bake 15 minutes. Cool slightly.
Whip cream. On each serving plate, place one puff pastry square and top with 1 tbsp. whipped cream. Sprinkle with a few chocolate chips and 3 MINT leaves. Layer again 2 more times.
Drizzle melted chocolate over each napoleon, dust with confectioners sugar, and top with 1 MINT leaf and edible flowers.
Serve immediately.
Shenandoah Growers suggests:
Cabernet Sauvignon will bring out the chocolate richness.