Side Pannel
Chocolate Mint Napoleon
Ingredients List
- Mint Sauce:
- 6 tb Green Creme De Menthe
- 2 tb Sugar
- 1/2 Vanilla Bean -- split
- Lengthwise
- Mousse:
- 2 lg Egg Yolks
- 1/4 c Sugar
- 3/4 c Whipping Cream -- chilled
- 6 oz Bittersweet Chocolate --
- Finely chopped
- 1/4 c Clear Creme Do Cacao
- 1/4 c Unsalted Butter -- at room
- Temperature
- Chocolate Barke:
- 2 oz Clear Hard Peppermint
- Candies
- 12 oz Bittersweet Chocolate --
- Finely chopped
Directions
For sauce: Combine creme de menthe and sugar in small saucepan. Scrap in
seeds from vanilla bean; add bean. Stir over medium heat until sugar
dissolves. For Mousse: Whisk yolk and 1/4 cup sugar in small bowl to blend.
Bring 1/4 cup cream to simmer in heavy small saucepan. Gradually whisk hot
creme into egg mixture. Return mixture to same saucepan. Stir constantly
over medium-low heat until custard thickens, about 1 minute (DO NOT BOIL).
Reduce heat to low. Add chocolate, creme do cacao and butter and stir until
smooth.
Pour into large bowl. Chill until cool, stirring occasionally, about 15
minutes. Beat 1/2 cup cream in small bowl to stiff peaks. Fold cream into
chocolate mixture. Cover and chill. For Chocolate Bark: Line 2 large baking
sheets with parchment. Finely grind mints in food processor. Place half of
chocolate in top of double boiler set over simmering water. Stir until
candy thermometer registers 115 degrees. Pour onto 1 prepared sheet. Using
spatual, spread chcolate to 1/16-inch thickness over parchment. Spinkle
half of ground candies over half of chocolate. Fold parchment in half to
seal candies in chocolate. Repeat with remaining chocolate and candies.
Cover and chill 1 to 24 hours. Peel parchment off chocolate bark. Break or
cut each sheet of bark into 6 irregular pieces, reserving any small pieces
for garnish. Place 1 bark piece on plate. Spread scant 1/3 cup mousse over
bark. Place another bark piece atop mousse. Spread scant 1/3 cup mousse
over. Top with another bark piece.
Place dollop of mousse atop chocolate and top with any smaller bark pieces,
standing pieces upright. Repeat with remaining bark and mousse. (Can be
made 6 hours ahead. Cover; chill. ) Garnish with fresh mint leaves. Serve
napoleons with mint sauce. My note: The picture of this recipe shows the
napoleons sitting atop the mint sauce which has been carefully spooned in
swirls on to the plate.
seeds from vanilla bean; add bean. Stir over medium heat until sugar
dissolves. For Mousse: Whisk yolk and 1/4 cup sugar in small bowl to blend.
Bring 1/4 cup cream to simmer in heavy small saucepan. Gradually whisk hot
creme into egg mixture. Return mixture to same saucepan. Stir constantly
over medium-low heat until custard thickens, about 1 minute (DO NOT BOIL).
Reduce heat to low. Add chocolate, creme do cacao and butter and stir until
smooth.
Pour into large bowl. Chill until cool, stirring occasionally, about 15
minutes. Beat 1/2 cup cream in small bowl to stiff peaks. Fold cream into
chocolate mixture. Cover and chill. For Chocolate Bark: Line 2 large baking
sheets with parchment. Finely grind mints in food processor. Place half of
chocolate in top of double boiler set over simmering water. Stir until
candy thermometer registers 115 degrees. Pour onto 1 prepared sheet. Using
spatual, spread chcolate to 1/16-inch thickness over parchment. Spinkle
half of ground candies over half of chocolate. Fold parchment in half to
seal candies in chocolate. Repeat with remaining chocolate and candies.
Cover and chill 1 to 24 hours. Peel parchment off chocolate bark. Break or
cut each sheet of bark into 6 irregular pieces, reserving any small pieces
for garnish. Place 1 bark piece on plate. Spread scant 1/3 cup mousse over
bark. Place another bark piece atop mousse. Spread scant 1/3 cup mousse
over. Top with another bark piece.
Place dollop of mousse atop chocolate and top with any smaller bark pieces,
standing pieces upright. Repeat with remaining bark and mousse. (Can be
made 6 hours ahead. Cover; chill. ) Garnish with fresh mint leaves. Serve
napoleons with mint sauce. My note: The picture of this recipe shows the
napoleons sitting atop the mint sauce which has been carefully spooned in
swirls on to the plate.
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