DOUBLE-CHOCOLATE NAPOLEON

Double-Chocolate Napoleon image

Get double the deliciousness with our Double-Chocolate Napoleon. Serve our creamy Double-Chocolate Napoleon with a cold glass of milk after dinner tonight.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pkg. (4 oz.) BAKER'S Rich Milk Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup cold milk
1/4 cup GEVALIA Cold Brew House Blend Iced Coffee Concentrate
1 tsp. vanilla
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
2 Tbsp. granulated sugar
1/4 cup powdered sugar
1-1/4 tsp. water

Steps:

Heat oven to 425°F.
Melt 3-1/2 oz. chocolate as directed on package; cool.
Beat pudding mix, milk, coffee concentrate and vanilla in medium bowl with mixer 2 min. Add melted chocolate; mix well. Refrigerate until ready to use.
Cut pastry sheet crosswise into 3 rectangles; place in single layer on parchment-covered baking sheet. Prick all over with fork; cover with additional parchment paper, then second baking sheet. Bake 15 min.
Uncover pastry pieces; sprinkle with granulated sugar. Bake additional 8 to 10 min. or until golden brown. Cool 15 min.
Stack pastry pieces on serving plate, filling layers with pudding mixture. Gently press down on top of Napoleon to secure.
Whisk powdered sugar and water until blended; spread onto top of Napoleon. Melt remaining chocolate; pour into resealable plastic bag. Cut small piece off one bottom corner off of bag; use to pipe chocolate into 3 lengthwise lines on top of Napoleon. Drag toothpick crosswise over chocolate lines. Wipe toothpick clean, then drag, in opposite direction, across chocolate lines next to first swirled lines. Repeat until chocolate is evenly swirled on top of Napoleon to resemble photo. Refrigerate 30 min. or until chocolate is firm.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 4.3961 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 3 g