This decadent dessert featuring alternating layers of chocolate cream and flaky Phyllo is sure to capture the attention of the sweet-toothed among your gathering’s attendees.
- 36 sheets Athens Phyllo Dough, (9″ x 14″) thawed
- 1/2 cup butter, melted
- Cocoa powder for dusting
- Powdered sugar for dusting
- 2 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 egg yolks
- 3/4 cup sugar
- 1/3 cup flour
- 1/3 cup semisweet chocolate chips
Prepare 32 Napoleon diamonds according to directions for napoleons linked to the right.
Dust with cocoa and powdered sugar before baking. Bake on greased cookie sheet in preheated 3501/4F oven 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.