Chocolate Napoleons


Chocolate Napoleons

Chocolate Napoleons
4 Hr
30 Min

If you're looking for a napoleon dessert that's full of chocolatey goodness, then our Chocolate Napoleons are perfect for you! We've got decadent layers of chocolate pudding spread across delicious flaky pastries. It's the perfect combination of texture and taste to satisfy that sweet treat craving you've had all day!

What You'll Need

  • 2 sheets frozen puff pastry (from a 17-ounce box), thawed
  • 2 (4-serving-size) packages instant chocolate pudding and pie filling
  • 1 3/4 cup cold milk, divided
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 2 cups confectioners' sugar
  • 1/4 teaspoon unsweetened cocoa

What to Do

  1. Preheat oven to 400 degrees F. Bake pastry sheets according to package directions; let cool.
  2. In a medium bowl, combine chocolate pudding mix and 1-1/2 cups milk; whisk until thickened, then fold in whipped topping. Spread over 1 sheet of pastry. Place second pastry sheet flat side up over pudding. Using a baking sheet, press down over top to evenly distribute pudding and to flatten pastry, just until filling begins to ooze out the sides.
  3. In a medium bowl, whisk confectioners' sugar and remaining 1/4 cup milk until a smooth icing is formed. Reserve 2 tablespoons of  icing and set aside.
  4. Pour remaining icing over top of pastry and spread to the edges. Stir cocoa powder into reserved icing until well blended. Spoon mixture into a resealable plastic bag and using scissors, snip off one corner of bag. Drizzle glaze in 12 lines lengthwise over icing. Gently drag a butter knife through the lines to create a swirled effect. (See photo.) Chill at least 4 hours, or until firm. Cut into squares and serve, or cover loosely and chill until ready to serve.


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A delicious dessert, so easy to make and actually tastes better the next day. My family loved it!

This looks wonderful, however I'm lactose intolerant. I've always wondered if you can use Lactaid milk when making instant puddings?

Yes you can!

Go to the Lactaid brand site...there are others out there too! I found how to make sour cream from Lactaid cottage cheese! Wow....opens up so many possibilities!!!

I haven't ever bought puffed pastry but I know there is a first time to buy something I haven't before so I am going to buy some and try it !! Thanks For Sharing This Lovely Recipe )

This was easy peasy and everyone loved it!!...I even got the comment how professional it looked when I did the icing..What I did was I cut the puff pastry into 3 separate sections and proceeded from there..I was able to gift one, munch one and well, where did that other one go? o)

Mine was so tough that I couldn't cut it

I have never used phyllo pastry before. The recipe calls for 2 sheets. Does this mean on package of the twenty sheets or, literally, just 2 sheets? It seems is wouldn't be very puffy if I only used one sheet.

This recipe calls for puff pastry, which is different from phyllo. You're right about the thin sheets of phyllo. But puff pastry is more puffs and flakes as it bakes.

We tried it over the weekend, and the pastry was like eating soggy cardboard. Was told today that you should never put it together until just before you eat it. Anyone else have this problem?

Me too, second time around I let the pastry sheets cool completely also put it in the freezer an hour before I served it, much better not soggie at all..hope this helps...Sandy

what size pan should be used for this dessert please????

no pan, use a cookie sheet and I use parchment paper, it browns the bottom nicely. unroll the puff pastry sheets after thawing, place on sheets and bake as directed...hope this helps you. Jackie

whoops, you don't unroll, you unfold gently. Pepperidge Farm Pastry Sheets in the frozen section.

I did enjoy making this pastry. I quick froze this dessert some before slicing. It worked out better. I also doubled layered the cream mixture with some vanilla pudding prepared the same way but only used half the ingred. on both. One on top of the other.liked it better.

This recipe does not explain what type of a pan should be used. I am at a loss. The napoleon sounds very good tho.

Thank you for this recipe. I'm from New Orleans and still remember going into MacKenzie Bakery and buying a Napoleon on my way home after school! I think I forgot how to spell Mackenzie since they close many years ago but I never forgot how great Napoleons tasted.

I use to make these in a bakery I worked in a few years ago. we used the bavarian cream and whipped cream. I would freeze it before cutting.

what about freezing then cutting? could that be done?

I am a freeze it birthday cake girl but I think if pastry cream or bavarian cream is used between the puff pastry layers it might not defrost very well.

I am a baker by trade this recipe is ok but does not explain the cutting procedure It is put on a wood board for a reason to cut it into individual pieces This is where it gets really tricky if you do not cut it very fast and push hard straight down it will gush out and deform the Napolean You have to use a guillotine type slice very fast stroke also you can pre-cut the slices ahead of time Time consuming When I make mine I start with a layer of Bavarian cream put a top on it then a layer of heavy whipped cream put layer on top puff pastry then raspberry jam- layer on top another layer of cream layer on top then a layer of chocolate fudge pudding thick so use less milk top it off with the last layer then use the icings I useRead More a fudge chocolate and drag a tooth pick through it You don't have to be saddled with one flavor this is very high so for the novice you may want to precut puff pastry I hope this was helpful and bon appetite

Thank you Bakerbabe -- to use instant pudding in such a divine dessert is ruining the magic of this pastry. I grew up in a small town and on very special occasions, my parents would travel 6 hours to pick up some of these from a wonderful bakery. It was cherished. To see people think they can do it justice with instant pudding was beyond disheartening!! If people do it like it is described -- it is not a Napoleon -- call it something else.

Instead of chocolate pudding make a vanilla pastry cream and spread in two layers of puff pastry. Do everything else the same. That is the original Napoleon I used to find at the bakery where I grew up...New Orleans.

I would use a cookie since it is wide enough to accommodate the pie crust, ck your deep lasagna dish ti see ifin the crust will fit.

Why would you use a cookie and what do you mean by pie crust?


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