Recipe courtesy of Jacques Torres
Savory Chocolate Napoleon
- Level: Intermediate
- Yield: 40 napoleons
- Total: 15 min
- Prep: 15 min
Ingredients
Bittersweet chocolate, tempered
For the filling:
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper
Directions
- Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
- Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!