Something special

Ever since I got the cookbook Baking with Julia, I’ve been wanting to make this dessert, Chocolate Napoleons. Not only is it a fun dessert, but it’s also really delicious and an intriguing combination of tastes and textures. The scaffolding is created by crispy chocolate phyllo layers (the only really challenging part of this recipe). Layered in between these crisps are poached pears, chocolate ganache, and ginger cream; then the whole thing is surrounded with a tart, orange-spiked cranberry compote. All the components can be made ahead of time, but assembly of the dessert must be done at the last minute. It was a challenge, but well worth the effort, both in terms of the “wow” factor and the wonderful flavors. It’s surprisingly light, which was all the more welcome after a hearty and delicious dinner of lamb shanks with porcini mushrooms, polenta, and a yummy asparagus salad (which our friend Susan brought). Complementing the dinner, we served an excellent Brancott Pinot Noir as well as our favorite New Dog Sauvignon Blanc for the white wine drinkers. The meal cushioned the disappointment we all felt watching our Eagles get trounced by the hated Dallas Cowboys.
Chocolate Napoleon