Chocolate Mint Napoleons Recipe

Name: Chocolate Mint Napoleons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons green creme de menthe; 2 tablespoons sugar; 12 vanilla bean, split lengthwise; 2 large egg yolks; ¼ cup sugar; ¾ cup chilled whipping cream; 6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped; ¼ cup clear Creme de Cacao; ¼ cup butter, room temperature; 2 ounces clear hard peppermint candies; 12 ounces best-quality bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped

Servings: persons

6 tablespoons green creme de menthe
2 tablespoons sugar
12 vanilla bean, split lengthwise
2 large egg yolks
¼ cup sugar
¾ cup chilled whipping cream
6 ounces best-quality bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
¼ cup clear Creme de Cacao
¼ cup butter, room temperature
2 ounces clear hard peppermint candies
12 ounces best-quality bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped

1
For sauce: Combine creme de menthe and sugar in small saucepan; scrape in seeds from vanilla bean; add bean; stir over medium heat until sugar dissolves; remove from heat; cool; strain into bowl.
2
For mousse: Whisk yolks and 1/4 cup sugar in small bowl to blend; bring 1/4 cup cream to simmer in small saucepan; gradually whisk hot cream into egg mixture; return mixture to same saucepan; stir constantly over medium-low heat until custard thickens, about 1 minute (do not boil); reduce heat to low; add chocolate, creme de cacao and butter and stir until smooth; pour into large bowl; chill until cool, stirring occasionally, about 15 minutes; beat 1/2 cup cream in small bowl to stiff peaks; fold cream into chocolate mixture; cover and chill.
3
For Chocolate Bark: Line 2 large baking sheets with parchment; finely grind mints in processor; place half of chocolate in top of double boiler set over simmering water; stir until candy thermometer registers 115F; pour onto 1 prepared sheet; using spatula, spread chocolate to 1/16-inch thickness over parchment; sprinkle half of ground candies over half of chocolate; fold parchment in half to seal candies in chocolate; repeat with remaining chocolate and candies; cover and chill 1 to 24 hours; peel parchment off chocolate bark; break or cut each sheet of bark into 6 large irregular pieces, reserving any small pieces for garnish; place 1 bark piece on plate; spread scant 1/3 cup mousse over bark; place another bark piece on top of mousse; spread scant 1/3 cup mousse over; top with another bark piece; place dollop of mousse on top of chocolate and top with any smaller bark pieces, standing pieces upright; repeat with remaining bark and mousse; (Can be made 6 hours ahead; cover; chill).
4
Serve napoleons with sauce.

1970

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons green creme de menthe, 2 tablespoons sugar, 12 vanilla bean, split lengthwise, 2 large egg yolks, and more.

Yes, Chocolate Mint Napoleons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Mint Napoleons

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