For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d’oeuvre a nice contrast.
| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 40 napoleons |
Ingredients
- Bittersweet chocolate, tempered
- 1 pound cream cheese, softened
- 3 tablespoons chopped fresh chives
- 1 teaspoon paprika
- Pinch salt
- Pinch pepper
Instructions
- Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
- Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!
Reviews
This was relatively easy to make and the taste was SO unique and delicious. The different flavors definitely wake up the palate.
These were fabulous! Impressed everyone at the dinner party, especially myself! Loved the combination of the chives with the chocolate. I used Scharffenberger- really good! The one problem I had with the recipe was that he doesn’t tell you how much chocolate. I used 12 oz. and made 10 2″ napoleons (I had scraps of chocolate left, so perhaps someone neater than I could have gotten more!) Highly recommend this recipe. I will make it again!