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Commercial RecipeChocolate-Cream Raspberry Napoleons


0 minutes
4 napoleons

Have you ever had a Napoleon? It's a tall, impressive dessert that's made with layers of puff pastry goodness. A modern take on the classic, Chocolate-Cream Raspberry Napoleons feature a traditional puff pastry with fresh, tart raspberries and chocolate cream made of HERSHEY'S SPECIAL DARK Chocolate.

Ingredients & Directions


  • 17.3 oz. pkg. (2 sheets)
    frozen puff pastry sheets, thawed according to package directions
  • 7-1⁄2 oz.
    HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
  • 1 pt. (16 fl. oz.)
    heavy cream, divided
  • 1 tsp.
    vanilla extract
  • 1 qt. (1 lb. 8 oz.)
    fresh raspberries
  • --
    Powdered sugar for sprinkling



Heat convection oven to 375°F (standard oven: 425°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


On prepared sheet pans, gently unfold both thawed pastry sheets (one pastry sheet per prepared sheet pan). This should be approximately 9-inch square. Pierce each pastry sheet thoroughly with fork. Cover the pastry sheets with another piece of parchment paper. Place another sheet pan on top to weigh down the dough as it bakes.


Bake 15 to 20 minutes, or until deep golden brown. Remove the top sheet pan and parchment paper. Cool completely on sheet pans.


Prepare CHOCOLATE CREAM: Place HERSHEY'S SPECIAL DARK Chocolate Chips in top of double boiler over simmering water; stir constantly until melted. Remove from heat. In one pour, add 5-1/3 fl. oz. heavy cream. With whisk or rubber spatula, gently stir until mixture is smooth and glossy (it will look curdled at first). Stir in vanilla. Pour 6 fl. oz. of chocolate mixture into a glass measuring cup, reserving it as a sauce* to drizzle for garnish, if desired (the photograph does not show the chocolate sauce).


Place remaining 10-2/3 fl. oz. heavy cream in 12 qt. bowl of mixer fitted with whisk attachment, mixing until soft peaks form. Slowly pour remaining chocolate mixture while continuing to mix. Stop when the cream holds firm peaks; do not over mix or the cream will look lumpy. Transfer CHOCOLATE CREAM to a pastry bag fitted with tip of your choice.


When puff pastries are cool, use a sharp knife to cut each square pasty sheet in half. Cut each half into 3 equal rectangles, trimming edges if needed (for a total of 6 rectangles per pastry sheet).


To assemble each napoleon, place one piece of pasty on serving plate. Alternate piping CHOCOLATE CREAM with raspberries. Carefully top with second piece of pastry, alternating piping CHOCOLATE CREAM with raspberries. Place third piece of pastry on top. Dust with powdered sugar. Drizzle chocolate sauce, if desired. Serve immediately.


Step 4: You may have chocolate sauce left over; refrigerate it for up to two weeks or freeze it for up to two months.