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Chocolate Mint Napoleon

Author/Submitted by: Shane Gorringe, The Grill Room, Windsor Court Hotel
Servings: 4
Categories: Chocolate / Desserts / Mint

    Mint Sauce:
6  Tablespoons  Green Creme De Menthe
2  Tablespoons  Sugar
1/2    Vanilla Bean, split lengthwise
2  Large  Egg Yolks
1/4  Cup  Sugar
3/4  Cup  Whipping Cream, chilled
6  Ounces  Bittersweet Chocolate, finely chopped
1/4  Cup  Clear Creme Do Cacao
1/4  Cup  Unsalted Butter, at room temperature
    Chocolate Barke:
2  Ounces  Clear Hard Peppermint Candies
12  Ounces  Bittersweet Chocolate, finely chopped

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.

Bon Appetit, September 1994, pg. 72

Bon Appetit, September 1994, pg. 72

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