*  Exported from  MasterCook  *
                      White Chocolate Mocha Napoleons
 Recipe By     : Chocolate to the 10th Degree
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate                        Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         White chocolate mascarpone cream:
    6      ounces        white chocolate -- coarsely chopped
    1 1/2  Cups          heavy cream -- divided
      1/4  cup           mascarpone cheese
    1      teaspoon      vanilla extract
      1/2  teaspoon      almond extract
                         Mocha mascarpone cream:
    6      ounces        Swiss dark chocolate -- finely chopped
    1 1/2  cups          heavy cream -- divided
    1      teaspoon      instant espresso powder -- ex. Medaglia d'Oro
      1/4  cup           mascarpone cheese
    2      tablespoons   coffee liqueur
      1/4  teaspoon      ground cinnamon
      1/2                l7 1/4 oz.bx  frozen puff pastry -- one sheet
                         Nonstick cooking spray
                         Dark mocha sauce:
    4      ounces        semisweet chocolate -- coarsely chopped
      1/4  cup           strongly brewed coffee
      1/2  cup           heavy cream
      1/2  teaspoon      vanilla extract
    2      tablespoons   coffee liqueur
                         creme anglaise:
      1/2  cup           milk
      1/2  cup           heavy cream
      1/2                vanilla bean -- split lengthwise
    3      large         egg yolks
      1/2  cup           granulated sugar
                         Confectioners' sugar -- for dusting
                         Cocoa -- for dusting
                         Chocolate-covered espresso beans
 Make the white chocolate mascarpone cream:
 Place the white chocolate in a medium bowl. In a small saucepan, bring 3/4
 cup of the cream to a gentle boil. Remove from heat. Pour the hot cream over
 the chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
 Gently whisk until smooth. Whisk in the mascarpone cheese, vanilla and almond
 extract. Cover the mixture with plastic wrap and refrigerate for at least 4
 Make the mocha mascarpone cream: Place the chocolate in a medium bowl. In a
 small saucepan bring 3/4 cup of the cream and the espresso powder to a gentle
 boil. Pour the hot cream over the chocolate. Let the mixture stand for 30
 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the
 mascarpone cheese, coffee liqueur and cinnamon. Cover the mixture with
 plastic wrap and refrigerate for at least 4 hours.
 Make the pastry layers:
 Position a rack in the lower third of the oven and preheat to 375 degrees F.
 Line a baking sheet with parchment or waxed paper.
 Thaw the sheet of puff pastry according to the package directions. Lay the
 sheet on a lightly floured work surface. Using a large chef’s knife, trim the
 sheet so that it is a perfect square. Using a fork, prick the pastry well all
 over its surface. Using the knife, cut the sheet into four squares . Transfer
 the squares to the prepared baking sheet. Place the baking sheet in the
 freezer for 10 minutes.
 Remove the prepared pastry squares from the freezer. Spray a wire rack which
 is the same size as the baking sheet with nonstick cooking spray. Place the
 rack upside down over the pastry squares. Bake the squares for 20 to 25
 minutes, until golden. Transfer the squares to a wire rack and cool
 completely.Using a large knife, cut each of the squares in half diagonally to
 form 8 triangles. Using a small knife, carefully slice each triangle in half
 crosswise to form two thin layers from each triangle. There will be a total
 of 16 triangles. You will need 12 triangles for this recipe. The extra are in
 case of breakage.
 Make the dark mocha sauce:Melt the chocolate with the coffee according to the
 directions in the chocolate key, or any safe way of melting. 
 In a small saucepan bring the cream to a gentle boil. Gradually whisk the
 cream into the melted chocolate until smooth. Stir in the vanilla and coffee
 liqueur. The sauce may be made up to 5 days in advance and refrigerated,
 covered, until serving. Reheat the sauce over simmering water before serving.
 Make the creme anglaise: In a heavy, medium non-corrosive saucepan, bring the
 milk, cream and vanilla bean to a gentle boil over medium low heat. Cover the
 pan, remove it from the heat and let the mixture stand for 15 minutes. Remove
 the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black
 seeds from the inside of the vanilla bean into the milk mixture.In a medium
 bowl, whisk the egg yolks and sugar until blended. Gradually whisk the warm
 milk mixture into the yolk mixture until blended. Return this mixture back to
 the saucepan. Continue cooking over medium-low heat, stirring constantly with
 a wooden spoon for 2 to 4 minutes, or until the custard has thickened
 slightly. It is done when you can run your finger down the back of the
 custard-coated spoon and a path remains in the custard for several seconds.
 Do not let the custard come to a boil.
 <LI>Remove the pan from the heat and immediately strain the custard into a
 noncorrosive metal bowl. Place the bowl in a larger bowl of iced water and
 stir the custard for 10 to 15 minutes, or until cold. (The crème
 anglaise sauce may be prepared up to two days in advance, cooled, covered
 with plastic wrap and refrigerated.)
 Assemble the napoleons: Remove the white chocolate and mocha mascarpone
 creams from the refrigerator. In their separate bowls, whisk each of the
 creams to soft peaks. In a large chilled bowl, combine the remaining 3/4 cup
 heavy cream from the white chocolate mascarpone cream with the remaining 3/4
 cup heavy cream from the mocha mascarpone cream. Using a handheld electric
 mixer, beat the cream at medium-high speed to soft peaks. Do not overbeat.
 Using a large rubber spatula, gently fold one-half of the whipped cream
 (about 1 1/2 Cups) into the white chocolate mascarpone cream. Fold the
 remaining whipped cream into the mocha mascarpone cream. Fill two pastry bags
 fitted with medium star tips (such as Ateco #5) with each of the creams.
 Place a puff pastry triangle on a work surface. Dust the triangle with
 confectioners' sugar. Pipe a layer of mocha mascarpone cream onto the
 triangle. Top with another puff triangle. Dust with confectioners' sugar.
 Pipe a layer of white chocolate mascarpone cream over the second triangle.
 Garnish the napoleon with a chocolate-covered espresso bean. Repeat this
 layering process with the remaining puff pastry triangles to form a total of
 six napoleons.
 Spoon some dark mocha sauce on a dessert plate. Fill a squeeze bottle with
 creme anglaise sauce. Pipe a spiral of creme anglaise over the mocha sauce.
 Draw a toothpick from the center of the plate to the edge, all around the
 plate at 1-inch intervals. Place a napoleon in the center of the plate. Dust
 with cocoa powder, if desired. Serve immediately.
 YIELD: 6 Servings. PREPARATION: 2 hours plus baking and chilling times.
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