Chocolate Mint NapoleonTags: desserts
chocolate chips, semi sweet
- Place chocolate chips and butter in a medium-sized glass bowl and set it over a pot of simmering water. When using a double boiler like this, try to have the bowl sitting above the water not IN the water. Heat, on medium-low heat, and stir mixture constantly until the chocolate is melted and no chunks remain.
- Stir in mint extract and incorporate.
- One at a time, whisk in each egg yolk being sure to whisk constantly. Remove the bowl from the double boiler and set it aside to come to room temperature.
- Once chocolate mixture is cool, beat the egg white and salt in a medium mixing bowl until stiff peaks form. Then beat in the powdered sugar.
- Gently fold the chocolate mixture into the egg whites using a rubber spatula. The whites will naturally deflate but just try to get them mixed evenly as gently as possible.
- Once this mousse is evenly mixed, return the bowl to the refrigerator to cool for at least 2-3 hours or until ready to serve. When mousse has chilled and you are ready to assemble the napoleons, roughly chop all of the Ladyfingers in small chunks. Pulsing it in a food processor also works quite well.
- To assemble, spoon a few Tablespoons of cookies into the bottom of each serving glass and add a few pieces of chopped Andes' Mints, if using. Layer on 1/4 cup of mousse.
- Top that with another spoonful or two of chopped cookies, a few more Andes' mint pieces and then another few Tablespoons of mousse. Finish it off with a sprinkling of Andes' mints and serve.