Flaky Puff Pastry Hearts are filled with a rich creamy Godiva Chocolate Filling and Sweet Red Cherries creating the perfect Valentine dessert for your loves!
Last week we tried to live off $100 for one entire week! Yep! Gas, food, entertainment, etc. Everything except bills.
When the week was over we accomplished our goal…which included a movie, popcorn and sodas! Breakfast, lunch, dinner, and gas for two cars…all for $89! Mars did say, and I quote, “That was the longest week of my life!” lol
My only struggle? Coming up with a delicious Valentine’s dessert to share with y’all! I had to use what I had on hand!
Thankfully I had a package of puff pastry, cherry pie filling, and a box of Godiva Dark Chocolate Pudding! I instantly thought of a rich, creamy, Napoleon. (I was desperate for a dessert!)
I wasn’t too sure if I had hit the dessert nail on the head or not? That question was laid to rest when my girlfriend came over and ate three of these delectable Chocolate Cherry Napoleons! (Of course she has 8 children, and I’m pretty sure anything with chocolate, eaten alone, is a freakin’ gourmet delight! Then again…maybe it’s just cheaper than Crack? Lol)
How To Make Chocolate Cherry Valentine Napoleons
You’ll need one package of Wewalka fresh puff pastry, or a frozen puff pastry, thawed.
Place on a floured surface and gently roll out creases. (I’m going to ask my husband to do that…”Here’s the Rolling Pin Dear… “Roll Out” my creases…just watch the nose!)
Cut out 12 hearts with a cookie cutter, or you can just cut them into squares. Which every you prefer. I like hearts!
Place on a baking sheet lined with a silicon baking mat … or with parchment paper.
In a small bowl, or measuring cup, mix one egg with 1 tablespoon of water to create an “egg wash”. Brush hearts with egg wash.
Bake hearts per instructions on package. They should be puffy and golden. Remove from oven and allow to cool.
In a medium bowl add one 3.6 oz package of Godiva Dark Chocolate Pudding and One cup of Cold Milk. Whisk together until mixture thickens. Place aside for a minute.
We need to pause and talk for a minute. You’re probably asking “Is there really any difference between this pudding and regular chocolate pudding?”
The answer…is a resounding… YES!!! You’ll notice the minute you mix it together. It’s creamier, richer, and unlike any boxed pudding I’ve ever made!
In your mixer, with the whisk attachment, add 1 1/2 cups heavy whipping cream, 1 teaspoon vanilla, and 6 Tablespoons of Powder Sugar. Mix until thick and stiff peaks form.
Reserve 1/2 cup of whipped cream.
Fold the remaining whipped cream into the chocolate pudding.
We are, more or less, creating a “cheater” chocolate mousse.
At this point, if you’re “Having a Day!”… You can stop, grab a spoon, and sit down and have yo’ self a Party for One and forget about the rest of this recipe! I leave it up to you.
I say “GO FOR IT”! Use the puff hearts as weird biscuits for dinner. The kids won’t know.
If you’re still with me…lol…you want to carefully cut those puff hearts in half, creating a top and bottom.
Place the “Chocolate Filling” into a large pastry bag with a large star tip, or a large zip lock bag with the corner tip sniped off.
Pipe the chocolate filling around the edge of the heart bottom. The filling should be about an inch high, so it can hold the cherry pie filling inside.
Remember that reserved whipped cream? You want to place a spoonful in the middle of the heart.
TIP: You can pipe the whipped cream into the bottom like I did, if that is easier for you.
Sprinkle the center dot of whip cream with chocolate sprinkles or mini chocolate chips.
Carefully spoon 3 cherries into the center of each heart on top of the whipped cream and chocolate sprinkles. (If you’re on the $100 challenge at the time, and you’re making these, you may…not saying it happened…but… you may want to do 3 cherries per Napoleon and Two for you…3 for the puff…2 for you. Just sayin’…)
Tip: If you’re on the $150 challenge you could even swap out the Cherry Pie Filling for Fresh Raspberries! YUM!!!
We’re almost done! All that’s left is to gently place the other half of puff pastry heart on top!
Evidentially the next step is to MADLY sprinkle powder sugar all over the top of each heart! (I was on a serious sugar high at this point from the “chocolate mousse” testing, and the double shots of cherry pie filling! I was a happy powder sugar sprinkler!)
Now that your kitchen is coated in powder sugar… You want to top each Napoleon with a squirt of the Chocolate Filling… and a carefully placed cherry on top.
TIP: Lift each cherry out of the can and scrape excess filling off the bottom of the spoon before placing on top of the chocolate filling.
Chill until ready to serve.
I HIGHLY recommend serving these on a platter with a fork. However, if wearing Chocolate Cherry Napoleon filling down the front of your shirt is a personal goal for the day…forget the plate. No judgment here! (Yes! I choose to wear it! Thank you for asking!)
Okay…all joking aside. These are such a pretty dessert and so easy to make. If you don’t like the dark chocolate you could do Godiva White Chocolate with Fresh Raspberries. It would be HEAVENLY!
If you like this Valentines dessert you might also enjoy these other Scrumptious Dessert Recipes
- World’s Best Vanilla Cake Recipe
- Easy Mock Lemon Chiffon Cake
- Salted Carmel Chocolate Chip Deep Dish Cookie Pie
- Chocolate Cherry Cheesecake Dip
- Chocolate Covered Strawberry Cup Cakes
Such a fun dessert to make! One I know the “loves” in your life will enjoy. The only problem may be that they’ll want more than one!
Happy “Love” Day Friends!
- 1 package of Puff Pastry, Thawed
- 1 egg
- 1 Tablespoon Water
- 1 3.6 oz. package Godiva Dark Chocolate Instant Pudding
- 1 Cup Ice Cold Milk
- 1 1/2 cups of Heavy Whipping Cream
- 1 teaspoon vanilla
- 6 Tablespoons Powder Sugar
- 1/4 cup mini chocolate chips or chocolate sprinkles
- 1 Can Cherry Pie Filling
- Extra Powder Sugar for Garnish
- Preheat oven to 425 for regular or 400 for convection.
- Roll Puff Pastry out on flour surfaced. Gently, using a rolling pin, roll out any creases.
- Using a 3 inch Heart Cookie Cutter, Cut out 12 hearts. Place on a baking sheet lined with parchment paper or a silicon mat.
- In a small bowl, mix one egg and one Tablespoon of Water together to create an egg wash. Gently brush each heart with egg wash.
- Bake in oven for 10-15 minutes until puffed and golden brown.
- Remove from oven and cool.
- In a medium bowl, using a whisk, mix together one package of Godiva Dark Chocolate Pudding with One cup cold milk until thick and creamy. Set aside.
- In your mixer, with the whisk attachment, mix 1 1/2 cups of heavy whipping cream with 1 tsp of vanilla, and 6 Tablespoons of Powder Sugar.
- Reserve 1/2 cup of whipping cream.
- Add remaining whipping cream to pudding. Fold together until well combined.
- Cut each puff pastry heart in half, creating a top and a bottom.
- Fill Pastry Bag with Chocolate Filling. Pipe around the edge of each bottom heart.
- Fill center with a dab of the reserved whipped cream. Sprinkle with chocolate sprinkles or mini chocolate chips.
- Gently scoop three cherries from the can of cherry pie filling, into the center of each heart, on top of the whipped cream and chocolate sprinkles.
- Top with other half of puff pastry heart.
- Sprinkle with Powder Sugar. Top with a squirt of Chocolate filling and one Cherry.
- Chill until ready to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 serving
Amount Per Serving: Calories: 307Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 77mgCarbohydrates: 35gFiber: 1gSugar: 15gProtein: 3g