Spicy Dark Chocolate and Raspberry Napoleon

By TaratheFoodie

Ingredients

• Spicy Dark Chocolate Mousse (recipe below)
• 16 wonton wrappers
• Canola oil for frying
• Coconut sap sugar for dusting
• Raspberry Sauce (recipe below)
• Powdered sugar for dusting

Details

Servings 4
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

Start by preparing the dark chocolate mousse, then refrigerating it until needed.

Next, fry up the wonton wrappers two at a time in the canola oil just about 10 seconds or less on each side until just golden brown. Remove them from the oil and drain on paper towels. Sprinkle a generous amount of coconut sap sugar on each wonton wrapper as soon as it comes out of the fryer so the sugar adheres. You'll want to make 16 crispy wontons to create 4 napoleons.

Next, make your raspberry sauce.

Load a cake decorating piping bag with a star or open tip with the mousse.

To assemble the napoleon, pipe a little mousse onto the plate. Press the first crispy wonton into the mousse to adhere it to the plate. Pipe lines of mousse onto the wonton to cover it. Drizzle raspberry sauce over the mousse. Top with another crispy wonton. Repeat this process until you have used four crispy wontons. On top of the fourth wonton, simply pipe a generous swirl of chocolate mousse. Then spoon more of the raspberry sauce all over the napoleon so it nearly covers the top and drips all down the sides. Lightly dust the entire dessert with powdered sugar, then sprinkle some more of the coconut sap sugar all over the dessert to finish.

This makes four large napoleons perfect for two people to share each. Therefore, this recipe makes 8 servings.

DARK CHOCOLATE MOUSSE:

Ingredients
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 vanilla bean
2 dried puya chilies, rehydrated
7 oz. dark Belgian chocolate discs
1/2 teaspoon cayenne pepper

Directions
Heat 3/4 cup cream and the vanilla bean seeds and bean in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well. Remove vanilla bean from the hot cream, then add to the yolk mixture in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and set aside.

Melt chocolate in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Seed then finely chop the hydrated puya chilies and add them to the chocolate along with the cayenne pepper. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Cover the bowl of chocolate mousse with plastic wrap and refrigerate until ready to use.


RASPBERRY SAUCE:

Ingredients
12 oz. frozen raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Directions
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.

Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

Puree the sauce in a blender, then strain it through a fine sieve. Set aside until needed.