Chocolate Mint Napoleon

Chocolate Mint Napoleon


Who doesn't love chocolate and mint together, right?  These sweet treats don't disappoint giving you a an interesting textural combination along with a delicious flavor pairing as well.


1 package Ladyfingers
4 oz chocolate chips, semi sweet
3 tbsp butter
3/4 tbsp mint extract
3 eggs
1 pinch/es of salt
1 tbsp icing sugar
to taste chocolate mints


  • 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.