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Preparation
in 20 minutes
Cooking
in 180 minutes
Cooling
in 120-180 minutes
- 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.
Ingredients
1
package
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
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.661 kj
40 kcal
Carbs
55 g
Fat
19 g
Protein
4 g
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