NEAPOLITANS DESSERT RECIPES
17 NEAPOLITAN DESSERTS THAT ARE A TRIPLE-CROWN FOODIE ...
Steps:
CHOCOLATE-ALMOND MOUSSE NEAPOLITANS | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees . Line 2 cookie sheets with parchment paper. On a work surface, unroll 1 piecrust and roll the dough to about 1/8 inch thick. Reserve the remaining crust for another use.
- Using a 3-inch round cookie cutter, cut out 18 rounds, rerolling the scraps and cutting additional rounds as needed. Place on the prepared cookie sheets. Prick the rounds with a fork. Bake until golden, 8 to 10 minutes. Let cool.
- Place the chopped chocolate in a bowl over simmering water, stirring occasionally, until melted. Remove from the heat and let cool to lukewarm. Using a pastry brush, brush the tops of the rounds with about 1/4 cup of the melted chocolate, reserving the remainder at room temperature. Sprinkle 12 of the chocolate-covered rounds with 1 teaspoon toasted almonds each.
- In a bowl, combine 1 cup heavy cream, 1 1/2 tablespoons confectioners sugar, the vanilla and cinnamon. Beat until soft peaks form. Stir one-third of the whipped cream mixture into the remaining melted chocolate. Fold in the remaining whipped cream.
- Spoon a heaping tablespoon of the chocolate whipped cream onto each of 6 chocolate-almond-glazed rounds. Top with another chocolate-almond-glazed round, another heaping tablespoon of chocolate whipped cream and a third chocolate-almond-glazed round.
- Whip the remaining 1 cup heavy cream and 1/4 cup confectioners sugar. Top each stack with whipped cream, the remaining almonds and some grated chocolate.
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- Beat butter, sugar, egg, baking powder and salt in a large bowl with mixer on medium speed to blend. On low speed, beat in flour just to combine. Divide dough in thirds; put each into a separate bowl. Stir chocolate and vanilla into 1 portion; raspberry extract and 25 drops red food color into another; almond extract and 8 drops green food color into third. Divide each color dough in thirds; wrap and refrigerate 1 hour. Have ready nine 12 x 4-in. strips of wax paper. Remove 1 portion of each color dough to a lightly floured work surface. With floured hands, roll each into a 10-in. log. Transfer each log to a wax paper strip; flatten with a floured rolling pin and press with your hands into an 11 x 2-in. rectangle, squaring off edges with a ruler. Slide rectangles on a baking sheet; refrigerate 30 minutes. Repeat with remaining dough. Remove 1 chocolate strip (still on wax paper); brush top with egg white. Invert a green rectangle on top; peel off paper and brush top with egg white. Invert a red rectangle on top of stack; peel off paper. Cut in half crosswise to make two 5 1/2 x 2-in. stacks. Brush red layer of 1 stack with egg white and place remaining stack, chocolate side down, on top so colors alternate. Gently press layers together, trimming edges if needed. Rewrap; freeze 20 minutes. Repeat with remaining dough rectangles. Heat oven to 350°F. Cut each stack crosswise in 16 slices, each a scant 1/4 in. thick. Place 1 in. apart on ungreased baking sheet(s). Bake 10 to 12 minutes until set and bottoms and edges are golden. Transfer to a wire rack to cool completely. Microwave white chocolate in a small bowl 1 to 2 minutes, stirring every 30 seconds, until shiny and smooth. Line a baking sheet with wax paper. Dip 1 end of each cookie in chocolate, scraping off excess. Place on wax paper to dry. Store dipped cookies airtight with wax paper between layers at cool room temperature up to 3 days, or undipped cookies up to 3 weeks. Freeze up to 3 months.
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