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 flavour pairing as well.
|110 g||chocolate chips, semi sweet|
|3/4 tbsp||mint extract|
|1 pinch/es of||salt|
|1 tbsp||icing sugar|
|to taste||mint chocolate|
- 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 biscuits 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 mint chocolate pieces, if using.
- Layer on 1/4 cup of mousse.
- Top that with another spoonful or two of chopped cookies, a few more mint chocolate pieces and then another few tablespoons of mousse.
- Finish it off with a sprinkling of mint chocolate pieces and serve.