Last night I made a special Valentine’s Day dinner for Handsome Greg.
He arrived at 7:30 sharp, looking handsome as ever, with a bottle of wine, the sweetest Valentine ever, and a box of heart-shaped chocolate truffles. I, on the other hand, was still wearing my bathrobe and slippers, having only just emerged from the shower. Dinner was a good 45 minutes behind schedule, but I managed to buy a little time by convincing Greg to drop the gifts and take out the garbage. (Yeah, he is pretty much the nicest guy in the universe.)
I knew Saturday would be a mad rush — preparing a special dinner is an all-day affair for me, and I lost a big chunk of time earlier in the day at my web programming class. So, I planned to simplify preparations by following a complicated dinner menu with a mostly store-bought dessert.
And it was a good thing I did. Once we finally ate dinner, dessert came together quickly and easily. I’d cut out the pastry hearts earlier and they were waiting on a parchment-lined baking sheet in the fridge. After dinner I popped them in the oven, heated the cherry pie filling, made the ganache, and dessert was warm and flaky and squishy in no time.
Continue reading for the Chocolate Cherry Napoleons recipe
|Chocolate Cherry Napoleons|
- 1 puff pastry sheet, thawed
- Cherry pie filling
- 4 ounces semi-sweet chocolate, chopped
- 4 ounces heavy cream
- Unfold the thawed puff pastry sheet, cut out hearts, and place hearts on a baking sheet lined with parchment paper. Refrigerate until needed.
- Preheat oven to 400 degrees. Bake pastry hearts for 14 minutes, or until golden brown and puffed.
- Heat the pie filling in a small saucepan over medium heat.
- Place the chocolate in a small mixing bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, pour over the chopped chocolate, and whisk until smooth.
- Split the hearts in half lengthwise. Fill with cherry pie filling like adorable little sandwiches, and drizzle with chocolate ganache.
- Share with your sweetheart, then kiss maybe.