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Chocolate Mint Napoleon

Author: chefs-mate Cooking Method: Boiling, Stewing Cuisine: Global Courses: Desserts

Difficulty: Advanced

Servings: 4 Calories: 750

Dietary:

G Gluten-free V Vegetarian

Description

This decadent Chocolate Mint Napoleon is a sophisticated twist on the classic French pastry, constructed with layers of crisp peppermint chocolate bark and rich, airy chocolate mint mousse. The dessert balances the deep, bitter notes of bittersweet chocolate with the cool, refreshing zest of creme de menthe and fresh vanilla bean. Perfect for holiday gatherings or elegant dinner parties, it offers a stunning visual presentation with its broken shards of chocolate standing upright. While it requires some patience to chill the components, the assembly is straightforward, resulting in a luxurious treat that feels homemade yet restaurant-quality.

Directions

Combine creme de menthe and sugar in a small saucepan.
Scrape in seeds from the vanilla bean and add the pod to the saucepan.
Stir over medium heat until the sugar dissolves, then set aside to infuse.
For the mousse: Whisk egg yolks and 1/4 cup sugar in a small bowl until blended.
Bring 1/4 cup heavy cream to a simmer in a heavy small saucepan.
Gradually whisk the hot cream into the egg yolk mixture.
Return the mixture to the saucepan and stir constantly over medium-low heat until the custard thickens, about 1 minute. Do not boil.
Reduce heat to low and add the 6 oz chopped chocolate, creme de cacao, and butter.
Stir until smooth and glossy.
Pour the chocolate mixture into a large bowl and chill until cool, stirring occasionally, about 15 minutes.
Beat 1/2 cup heavy cream in a small bowl until stiff peaks form.
Gently fold the whipped cream into the cooled chocolate mixture.
Cover and chill the mousse while preparing the bark.
Line 2 large baking sheets with parchment paper.
Finely grind the peppermint candies in a food processor.
Place half of the 12 oz chocolate in the top of a double boiler set over simmering water.
Stir until the chocolate melts and a candy thermometer registers 115 degrees.
Pour the melted chocolate onto one prepared baking sheet.
Using a spatula, spread the chocolate to a 1/16-inch thickness over the parchment.
Sprinkle half of the ground peppermint candies over half of the chocolate surface.
Fold the parchment paper in half to seal the candies into the chocolate layer.
Repeat the process with the remaining chocolate and candies on the second sheet.
Cover and chill the chocolate bark for 1 to 24 hours until firm.
Peel the parchment paper off the chocolate bark.
Break or cut each sheet of bark into 6 irregular pieces, reserving any small shards for garnish.
To assemble, place one large piece of chocolate bark on a plate.
Spread a scant 1/3 cup of the mint mousse over the bark.
Place another piece of bark atop the mousse.
Spread another scant 1/3 cup of mousse over the second layer.
Top with a third piece of bark.
Place a dollop of mousse on top and arrange smaller bark pieces upright for decoration.
Repeat with remaining bark and mousse for other servings.
Garnish with fresh mint leaves.
Serve the napoleons with the reserved mint-infused sugar syrup drizzled on the plate.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 750kcal

% Daily Value *
Total Fat 45g70%
Saturated Fat 28g140%
Cholesterol 120mg40%
Sodium 150mg7%
Total Carbohydrate 75g25%
Dietary Fiber 5g20%
Sugars 60g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chocolate Mint Napoleon