Flaky puff pastry hearts filled with rich Godiva dark chocolate cream and sweet red cherries — the perfect Valentine’s dessert to share with someone you love.
Last week we tried living on $100 for an entire week — gas, food, entertainment, everything except bills. When the week ended we met our goal: movie, popcorn, and sodas included. Breakfast, lunch, dinner, and gas for two cars came to $89. My husband called it “the longest week of my life.”
My biggest challenge during that week was coming up with a Valentine’s dessert using only what I had on hand. Fortunately I found a package of puff pastry, a can of cherry pie filling, and a box of Godiva dark chocolate instant pudding. The result was a quick, decadent treat inspired by a classic Napoleon.
I wasn’t sure if these would be a hit until a friend stopped by and ate three of them in a row. If your guests love chocolate, these Chocolate Cherry Napoleons are sure to delight.
How To Make Chocolate Cherry Valentine Napoleons
Start with one package of thawed puff pastry (fresh or frozen). Lightly flour a work surface and gently roll out the pastry to smooth any creases. Use a heart-shaped cookie cutter (about 3 inches) to cut 12 hearts, or cut squares if you prefer. Place the cut shapes on a baking sheet lined with parchment or a silicone mat.
Make an egg wash by whisking one egg with 1 tablespoon water and lightly brush each heart. Bake according to the puff pastry package directions (about 10–15 minutes at 425°F / 400°F convection) until puffed and golden. Remove from the oven and let cool.
While the pastry cools, prepare the chocolate filling. In a medium bowl whisk one 3.6 oz package of Godiva dark chocolate instant pudding with 1 cup cold milk until thickened. This mix is noticeably creamier and richer than standard boxed pudding.
In a mixer fitted with the whisk attachment, whip 1 1/2 cups heavy whipping cream with 1 teaspoon vanilla and 6 tablespoons powdered sugar until stiff peaks form. Reserve 1/2 cup of the whipped cream and fold the remaining whipped cream into the prepared chocolate pudding to make a light, mousse-like filling.
Carefully slice each puff pastry heart in half horizontally to create a top and bottom. Fit a large pastry bag with a star tip (or use a large resealable bag with a corner snipped off) and fill it with the chocolate mousse. Pipe a ring of the chocolate filling about an inch high around the edge of each bottom heart to form a nest for the cherry filling.
Place a spoonful (or a small piped dollop) of the reserved whipped cream into the center, and sprinkle with mini chocolate chips or chocolate sprinkles. Gently spoon three cherries from the can of cherry pie filling into the center of each heart. If desired, adjust the fruit—fresh raspberries would also be delicious with white chocolate pudding.
Top each filled bottom with the remaining pastry half. Dust the tops generously with powdered sugar. Add a small dollop of chocolate filling on top and finish each Napoleon with one cherry, wiping excess filling from the cherry before placing it for a clean presentation.
Chill the Napoleons until ready to serve. They look lovely on a platter and are easy to eat with a fork. If you prefer a different flavor profile, substitute Godiva white chocolate pudding and fresh raspberries for a bright, elegant variation.
Ingredients
- 1 package puff pastry (thawed)
- 1 egg
- 1 tablespoon water
- 1 (3.6 oz) package Godiva dark chocolate instant pudding
- 1 cup cold milk
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla
- 6 tablespoons powdered sugar
- 1/4 cup mini chocolate chips or chocolate sprinkles
- 1 can cherry pie filling
- Extra powdered sugar for garnish
Instructions
- Preheat oven to 425°F (400°F convection).
- Roll pastry on a floured surface and smooth creases. Cut 12 hearts and place on a parchment-lined baking sheet.
- Brush hearts with egg wash (1 egg + 1 tbsp water) and bake 10–15 minutes until puffed and golden. Cool.
- Whisk pudding mix with 1 cup cold milk until thick. Set aside.
- Whip 1 1/2 cups heavy cream with vanilla and powdered sugar until stiff peaks form. Reserve 1/2 cup.
- Fold remaining whipped cream into the pudding to make the chocolate filling.
- Slice each heart in half horizontally. Pipe a ring of chocolate filling around the bottom half, add a dollop of reserved whipped cream, and sprinkle with chocolate chips or sprinkles.
- Spoon three cherries into the center of each heart, top with the pastry lid, dust with powdered sugar, add a small swirl of chocolate filling, and place one cherry on top.
- Chill until ready to serve.
These Chocolate Cherry Valentine Napoleons are easy to assemble, make a pretty presentation, and offer a delicious balance of flaky pastry, creamy chocolate, and bright cherries. Happy Valentine’s Day!
