1 hour and 45 minutes
Easy | 5 Steps
CREAM CHEESE MOUSE:
- cream cheese, softened 6 ounces
- powdered sugar, divided 3/4 cup
- vanilla extract 1 teaspoon
- chilled heavy cream 2/3 cup
COCOA WHIPPED CREAM:
- heavy cream 1 cup
- cocoa powder 1 tablespoon
- powdered sugar 2 tablespoons
- Pirouline Chocolate Hazelnut OR Dark Chocolate wafers 36
- Chocolate chips, melted 2 cups
- raspberries 1 package
- heavy cream 1-1/2 cups
- powdered sugar 1 tablespoon
Step 1 | Cream Cheese Mousse
Using electric mixer, blend cream cheese, 1/4 cup powdered sugar and vanilla in a medium bowl until fluffy; set aside. In a second bowl, whip heavy cream and 1/2 cup powdered sugar until soft peaks form. Fold whipped cream into cream cheese mixture, until smooth. Store in refrigerator until assembly.
Step 2 | Cocoa Whipped Cream
In a medium bowl, add cocoa powder to heavy cream. Stir well to combine; cover and refrigerate for 1 hour. Remove cover and whip until it begins to thicken. Add powdered sugar and whip until soft peaks form. Store in refrigerator until assembly.
Step 3 | Whipped Cream
In a medium bowl, combine heavy cream and powdered sugar. Whip until soft peaks form. Store in refrigerator until assembly.
Step 4 | Cookie Sheets
Place 6 Pirouline cookies side by side between two sheets of plastic wrap. Using a rolling pin, slowly roll cookies out flat. Carefully lift top sheet of plastic wrap and place 6 more Pirouline cookies at a right angle (centered, side by side), on top of flattened cookies. Replace top sheet of plastic wrap and slowly roll cookies into a flat sheet 1/8 inch thick. Transfer flattened Pirouline cookies to a cookie sheet and place in freezer for 10 minutes. Remove from freezer and spread with a thin layer of melted chocolate. Return to freezer for an additional 10 minutes. Store in refrigerator until assembly. Repeat process 2 more times.
Step 5 | Assemble Napoleons
Remove Pirouline cookie sheets from refrigerator and cut each sheet into four 3-1/2 inch squares (24 squares total). Place 1 Pirouline cookie square on a plate, chocolate side down.Spread 1/4 cup of cream cheese mousse on cookie. Place 5 to 6 raspberries on top of mousse. Add second cookie square, chocolate side down, spoon on 1/4 cup cocoa whipped cream. Place 5 to 6 raspberries on top of cocoa whipped cream. Add third cookie square, chocolate side down, top with a small spoonful of whipped cream. Add a raspberry and a Pirouline cookie tip to top off this elegant dessert.