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Desserts for your holiday gatherings

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(PIX11)– Zac Young from the David Burke Group (and first season of Top Chef Just Desserts) shows Dan and Lisa how to make Chocolate Candy Cane Napoleon.

Chocolate Candy Cane Napoleon
Serves 8

1 sheet puff pastry

For the chocolate mousse:
2 cups heavy cream
4 ounces semi-sweet chocolate chips

For the candy cane whipped cream:
2 cups heavy cream
2 tablespoons confectioner’s sugar
2 tablespoons crushes candy canes
2 tablespoons whiskey

For the glaze:
1 cup confectioners’ sugar
2 tablespoons whiskey or water
2 tablespoons crushes candy canes

Make the chocolate mousse the night before:
1. Bring the cream to a boil
2. Pour over the chocolate chips, whisk until smooth
3. Refrigerate for 6 hours or overnight
4. Once ready to use, whisk until soft peaks form. Reserve in the refrigerator until ready to use.

For the puff pastry:
1. Cut the sheet into 4 equal pieces
2. Bake at 375 for 30 to 40 minutes until golden brown
3. Let cool

For the candy cane whipped cream:
1. Whisk the cream, whiskey and confectioner’s sugar until soft peaks form
2. Add the chopped candy canes
3. Place the whipped cream in a pastry bag

For the glaze:
1. Whisk all ingredients together

Assembly:
1. Cut out a rectangular hole into two of the pieces of puff pastry
2. Fill the hole with the chocolate mousse
3. Place the 2 empty pieces of puff pastry on top of each of the ones that are filled with the mousse
4. Poke a hole in the side of the top piece of the napoleons and squeeze the candy cane whipped cream inside
5. Pour the glaze on top of the napoleons