GODIVA CHOCOLATE SILK NAPOLEONS WITH ICE CREAM

• • Yield: 6 servings
• • Difficulty:**Intermediate
• • Preparation: 1 hour, plus chilling and baking times
• • Special Equipment: 1 1/2 quart baking dish; pastry bag fitted with medium, plain tip

Chocolate Silk:

1 cup whole milk
1 cup heavy cream
5 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
4 large egg yolks, at room temperature
1 cup granulated sugar
2 tablespoons Godiva Hot Cocoa powder, Dark Truffle flavor
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into tablespoons, at room temperature

Phyllo Layers:

6 (9 x 14 inch) phyllo dough sheets, thawed
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
Fresh raspberries
Confectioners’ sugar
1 1/2 pints Godiva Ice Cream
Fresh mint sprigs

Make Chocolate Silk:

1. Position oven rack in center of oven. Heat oven to 325°F. Lightly butter a 1 1/2 quart baking dish.
2. Combine 3/4 cup milk and cream in medium saucepan and heat over medium heat; do not boil. Remove from heat and add chocolate. Let stand for 2 minutes. Whisk until chocolate is completely melted and mixture is smooth. Set aside.
3. Whisk together remaining 1/4 cup milk, egg yolks, granulated sugar, cocoa powder, vanilla and salt in a medium bowl. Whisk about 1 cup chocolate mixture into the egg yolk mixture. Return entire mixture to the saucepan. Whisk in butter and place over low heat, whisking constantly, until melted.
4. Pour chocolate mixture into prepared baking dish. Cover dish with foil and place in larger shallow roasting or baking pan. Place pans on oven rack and pour enough hot water into outer pan to come halfway up side of inner pan.
5. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until just set (center will be slightly loose). Carefully remove dish from outer pan and cool completely on wire rack. Cover with plastic wrap and refrigerate chocolate silk for at least 3 hours or overnight.

Make Phyllo Layers:

1. Position oven rack in center of oven. Heat oven to 375°F. Line 2 baking sheets with parchment paper.
2. Lay 1 sheet of phyllo dough on clean, dry work surface. Brush with melted butter and sprinkle with granulated sugar. Top with a second sheet of phyllo dough, brush with butter and sprinkle with sugar. Top with a third sheet of phyllo dough to make three layers, brush with butter and sprinkle with sugar. Using pizza cutter or large knife, cut phyllo stack into 9 rectangles, approximately 3 x 4 inches each.
3. Repeat step 2 with remaining phyllo dough sheets, butter and sugar to make a total of 18 rectangles.
4. Bake 15 minutes or until golden brown. Cool completely on wire rack.

Assemble Desserts:

1. Spoon chocolate silk into pastry bag fitted with a medium, plain tip. Place one phyllo rectangle on each of 6 dessert plates. Pipe a small dollop of chocolate silk onto each phyllo rectangle; top with raspberries. Top with a second phyllo rectangle; pipe a small dollop of chocolate silk onto each second phyllo rectangle; top with raspberries. Finally, top with a third phyllo rectangle.
2. Lightly dust each assembled dessert with confectioners’ sugar. Serve with a scoop of ice cream. Garnish with mint sprigs. Serve immediately.