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1
Remove the large leaves from the mint (about 30 leaves).
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2
If desired, reserve 10 sprigs for garnish; reserve the remaining mint for another use.
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3
Preheat the oven to 200F (or to warm, depending on the oven).
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4
Line two large baking sheets with parchment paper.
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5
In a shallow bowl, gently whisk the egg whites.
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6
Spread the sugar in another shallow bowl.
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7
Dip the mint leaves one at a time in the egg whites, shaking off the excess, then dip in the sugar, turning to coat well on both sides, and place on the baking sheets in a single layer.
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8
Bake the leaves until thoroughly dry and crisp (2-1/2 hours should be enough).
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9
Let cool completely on the baking sheets on wire racks, then transfer to an airtight container until ready to use.
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10
Coarsely chop the candied mint; set aside.
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11
(You should have about 3/4 cup.)
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12
Lightly grease a 9 1/4 x 5 1/4 x 2 3/4-inch metal loaf pan (using a pan of these exact dimensions is not critical, as long as you approximate the dimensions).
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13
Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.
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14
Place the chopped chocolate in a small bowl.
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15
In a small saucepan, bring 1/2 cup of the cream to a gentle boil over medium heat.
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16
Pour the hot cream over the chocolate and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth.
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17
Transfer the ganache to a large bowl and set aside.
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18
In a chilled large bowl, using a hand-held electric mixer set at medium speed, whip the remaining 1 1/3 cups cream until soft peaks form.
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19
Cover and refrigerate.
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20
In a small heavy saucepan, combine the sugar and water and bring to a boil over medium-low heat, stirring constantly until the sugar dissovles.
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21
Using a clean pastry brush dipped in warm water, wash down the side of the pan to remove any sugar crystals.
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22
Raise the heat to medium-high and boil the syrup for 8 to 10 minutes, or until it registers 249 F on a candy thermometer.
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23
Meanwhile, when the syrup reaches 235 F, start preparing the egg yolks.
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24
In the 4 1/4-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the egg yolks for about 5 minutes, until thick, pale, and almost tripled in volume.
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25
When the syrup registers 249 F, immediately remove it from the heat.
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26
While beating the egg yolks at medium speed, gradually pour the syrup in a slow, steady stream near the side of the bowl onto the yolks.
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27
Continue beating for 5-8 minutes, until the mixture is completely cool.
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28
If necessary, using a wire whisk, whisk the whip cream until, soft peaks form again.
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29
Using a large rubber spatula, fold a few tablespoons of the whipped cream into the ganache.
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30
Gradually fold in the remaining whipped cream, then gently fold in the cooled egg yolk mixture.
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31
Fold in the chopped candied mint.
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32
Scrape the parfait mixture into the prepared pan and smooth the top.
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33
Wrap the pan in plastic wrap and aluminum foil and freeze overnight.
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34
( The parfait can be prepared up to 2 days ahead.)
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35
Combine the cocoa powder and chopped chocolate in a small bowl.
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36
Set aside.
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37
In a small heavy saucepan, combine the sugar and water and bring to a boil over medium heat, stirring constantly until the sugar dissolves.
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38
Pour the syrup over the cocoa, mixture and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth.
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39
Strain the sauce through a fine strainer into a bowl and let cool.
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40
Cover and refrigerate until ready to serve.
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41
(The sauce can be made up to a day ahead; whisk gently until completely smooth before serving.)
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42
Cover a 9 1/2 x 5-inch cardboard rectangle with aluminum foil.
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43
Remove the parfait from the freezer and unwrap the pan.
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44
Place the foil-covered rectangle on top of the loaf pan, invert the pan onto the cardboard and lift off the pan.
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45
(If necessary, reinvert the pan and tug gently on the overhanging plastic wrap to release the parfait from the pan, then invert onto the cardboard again.)
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46
If the parfait does not seem to be budging, take a sponge with hot water and run it along all sides of the pan.
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47
Place the still-wrapped parfait in the freezer until ready to serve.
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48
To serve, spoon or drizzle some of the sauce onto each plate.
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49
With a very sharp thin-bladed knife, cut the parfait into 10 slices, wiping the blade clean between each slice.
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50
Garnish each plate with a small mint sprig if desired, and serve immediately.
