Shelly's Recipe

CHOCOLATE NAPOLEON

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

36 sheets Phyllo Dough, thawed
1/2 cup butter, melted
Cocoa powder for dusting
Powdered sugar for dusting
2 1/2 cups milk
1 tsp vanilla extract
1/2 tsp salt
5 egg yolks
3/4 cup sugar
1/3 cup flour
1/3 cup semisweet chocolate chips

CHOCOLATE SAUCE:
1 cup heavy cream
1/3 cup semisweet chocolate chips

Prepare 32 Napoleon diamonds according to directions for Napoleons and Garnishes. Dust with cocoa and powdered sugar before baking. Bake on greased cookie sheet in preheated 350 for 5 to 7 minutes or until golden brown.

In medium saucepan, bring 2 cups of milk, vanilla and salt to a boil. In medium bowl, whisk egg yolks and sugar together. Add flour, whisk smooth and stir in remaining 1/2 cup milk. Whisk yolk mixture into hot milk, bring to a simmer and cook for 3 minutes, stirring constantly.

Remove from heat and mix in chocolate chips, allowing chocolate to melt completely. Cover with plastic wrap and cool to room temperature.

Assemble Napoleons with 4 layers of phyllo diamonds and 3 layers of chocolate cream. For decoration, place paper doily over top phyllo diamond, dust with additional cocoa and powdered sugar and remove doily. Serve with warm Chocolate Sauce (directions below). Yield: 8 Napoleons

CHOCOLATE SAUCE: In small pan, bring cream to a simmer, remove from heat and stir in chocolate chips, allowing chocolate to melt completely.