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 flavour pairing as well.


1 package Savoiardi
110 g 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 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.
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