Chocolate Mint Napoleon* Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Mint sauce:,
6 tbsp: Green creme de menthe,
2 tbsp: Sugar,
1/2: Vanilla bean, split lengthwise
Mousse:,
2 large: Egg yolks,
1/4 cup: Sugar,
3/4 cup: Whipping cream, chilled
6 ounce: Bittersweet chocolate, finely chopped
1/4 cup: Clear creme do cacao,
1/4 cup: Unsalted butter, at room temperature
Chocolate barke:,
2 ounce: Clear hard peppermint candies,
12 ounce: Bittersweet chocolate, finely chopped
Directions:
Recipe by: Shane Gorringe, The Grill Room, Windsor Court Hotel 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/ cup
cream to simmer in heavy small saucepan. Gradually whisk hot creme int egg
mixture. Return mixture to same saucepan. Stir constantly over medium-low
heat until custard thickens, about 1 minute (DO NOT BOIL). Redu heat to
low. Add chocolate, creme do cacao and butter and stir until smoot 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 baki
mints in food processor. Place half of chocolate in top of double boiler s
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 wi
remaining chocolate and candies. Cover and chill 1 to 24 hours. Peel parch
irregular pieces, reserving any small pieces for garnish. Place 1 bark pie
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 piec
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
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.
Source from luhu.jp
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/ cup
cream to simmer in heavy small saucepan. Gradually whisk hot creme int egg
mixture. Return mixture to same saucepan. Stir constantly over medium-low
heat until custard thickens, about 1 minute (DO NOT BOIL). Redu heat to
low. Add chocolate, creme do cacao and butter and stir until smoot 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 baki
mints in food processor. Place half of chocolate in top of double boiler s
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 wi
remaining chocolate and candies. Cover and chill 1 to 24 hours. Peel parch
irregular pieces, reserving any small pieces for garnish. Place 1 bark pie
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 piec
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
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.
Source from luhu.jp