CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE

Chocolate Napoleons with Mascarpone Cream and Cherry Compote image

Yield Serves 6

Number Of Ingredients 10

For chocolate layers
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
For mascarpone cream
1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons cherry-flavored brandy or brandy
2 teaspoons vanilla extract
1 cup chilled whipping cream
Powdered sugar
Cherry Compote

Steps:

Make chocolate layers:
Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
Make mascarpone cream:
Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.