17 1/4 oz Frozen puff pastry; thawed
2 c Milk
1/2 c Strong brewed coffee; cooled
1/4 c Coffee-flavored liqueur
12 oz Instant chocolate fudge
- flavor pudding mix
- (2 boxes)
1 c Heavy cream; whipped
1/2 c Chocolate sauce
1/2 c Sliced almonds;
- lightly toasted
Preheat oven to 350 F. Unwrap thawed puff pastry sheets and cut each
sheet into thirds at the fold marks. Place on 2 ungreased baking
sheets; prick all over with a fork. Bake 15 minutes. Prick with a
fork again and bake 8 to 10 minutes longer, or until pastry is golden
brown. Let cool completely on baking sheets. When cool, cut each
piece of pastry crosswise into 6 equal pieces. Split each piece in
half horizontally, keeping tops and bottoms together.
In a large mixing bowl, combine milk, cold coffee, coffee liqueur, and
pudding mix. Beat with an electric mixer on low until well combined, 1
minute. Fold in whipped cream. Cover and refrigerate
1-1/2 hours.
To Assemble:
Place a generous 1 tb pudding mixture on bottom half of each puff
pastry piece, then replace top piece of puff pastry. Drizzle
chocolate sauce lightly over each napoleon, then sprinkle toasted
almonds on top. Refrigerate 6 hours before serving.
Recipe by 365 Great Chocolate Desserts, ISBN 0-06-016537-5
