In our house we have an established “dessert night”. Actually we have two: Mondays and Thursdays. I started this years ago when the boys were much younger and asking me every night if they could have dessert. It got exhausting. I did not let them eat desserts every night, no, and I did not really like having to always say no. So Dessert Night was born. After that I had to answer, “Is tonight dessert night?” a lot, but eventually they remembered which day of the week it was, and even better, years later, they hardly even think to ask for dessert anymore.
*The picture at the bottom of this post is mine. The first time I made this I cheated using chocolate pudding and cool whip, which turned at fine except it listed a bit to the side. The second time I made it exactly as the recipe calls for and it was AWESOME. But I didn’t get any pictures of it 😦 Sorry. This first picture is from the magazine I found the recipe in. It is not mine. But I really wanted you to see what this dessert looks like, and yes, when I made it-it definitely looked as good as this one.
CHOCOLATE MOUSSE NEAPOLITANS
1 roll packaged pie crust
7 oz. semi sweet chocolate, chopped, plus more for grating
1/2 cup sliced almonds, toasted, divided
2 cups heavy cream, divided
5 1/2 T powdered sugar, divided
1/2 tsp vanilla
1/4 tsp cinnamon
1. Preheat oven to 400*. Line a baking sheet with parchment paper.
2. Unroll pie crust and roll dough out to about 1/8-inch thickness. *I’ve found that when pulling prepackaged dough out of the fridge it tends to be dry and it breaks. If that happens, just microwave for about 10 seconds before unrolling.
3. Cut circles out of the dough about 3 inches in diameter.
4. Place on baking sheet. Prick holes into the dough using a fork. Bake for 8 to 10 minutes. Remove from oven and let cool.
5. Place the 7 oz. chopped chocolate into a bowl over simmering water and stir occasionally, until melted. Remove from heat and let cool down (not harden).
6. Using a pastry brush, brush the tops of the rounds with about 1/4 cup of the melted chocolate, reserving the remainder at room temp. Sprinkle 2/3 of the rounds with 1 tsp of the sliced almonds each.
7. In a bowl, combine 1 cup heavy cream, 1 1/2 T powdered sugar, vanilla and cinnamon. Fold and stir the whipped cream mixture into the remaining chocolate.
8. Spoon heaping tablespoons of the whipped chocolate mixture onto each of the almond-topped rounds.
*Assembly is 3 rounds; first two with almonds and mousse; top layer with whipped cream. All layers have chocolate brushed on them, and very helpful to paint a bit of chocolate on plate to anchor the bottom layer down.
9. Whip the remaining heavy cream and powdered sugar together. Top each stack with whipped cream, and sprinkle remaining almonds and extra grated chocolate over tops.
10. Refrigerate so the neapolitans can firm up a bit, but remove from refrigerator about 30 minutes before eating so the chocolate isn’t too hard.