Napoleon Recipe
Layers of Manjari Chocolate Mousse, Pecan Tuile, Fresh Blackberries
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Ingredients
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Chocolate Mousse
Pecan Tuile
Garnish
Method
Chocolate Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the Manjari chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Prepare the Egg Mixture
In a mixing bowl, whisk the eggs and sugar until pale and fluffy. Stir in the vanilla extract.
- 4
Combine Ingredients
Fold the melted chocolate into the egg mixture. Carefully add the whipped cream, folding gently until fully incorporated.
- 5
Chill the Mousse
Transfer the mousse into serving cups and refrigerate for at least 2 hours until set.
Pecan Tuile Preparation
- 6
Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 7
Mix the Batter
In a bowl, whisk together the all-purpose flour and powdered sugar. Add the egg whites and melted unsalted butter, stirring until smooth. Fold in the chopped pecans.
- 8
Shape the Tuiles
Using a spoon, drop small amounts of the batter onto the prepared baking sheet, spreading them thinly into circles.
- 9
Bake the Tuiles
Bake in the preheated oven for about 8-10 minutes or until the edges are golden brown. Remove from the oven and let cool slightly before transferring to a wire rack.
Assembly
- 10
Layer the Dessert
In serving dishes, layer the chilled chocolate mousse with the pecan tuile. Top with fresh blackberries for garnish.
- 11
Serve
Serve immediately and enjoy your delightful Napoleon dessert!