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1
To make the mint chocolate mojito: Use 12 rings to cut out 3-inch circles in the cocoa genoise and place them at the bottom of each mold.
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2
Place the brown sugar, water, mint and spices in a medium saucepan and bring to a boil.
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3
Let the mixture cool and steep overnight.
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4
Strain and add the rum and lime juice.
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5
Reserve half of the liquid for the glaze.
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6
Brush a little of the syrup onto each cake.
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7
Pipe a tablespoon of chocolate ganache onto each cake and press a round chocolate cookie onto the ganache and fill with mint Bavarian mousse.
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8
To make the mint Bavarian mousse: Soak the gelatin leaves in water for 5 minutes, squeeze out excess water and microwave for 1 minute or until gelatin is dissolved.
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9
Stir in a spoonful of cream anglaise and then mix in the rest.
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10
Fold in the whipped cream.
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11
Fill entremet rings with the mousse and refrigerate until set, about 2 hours.
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12
To finish the cakes melt 2 leaves of gelatin and add to reserved syrup.
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13
Place a spoonful on each cake and garnish with chocolate shard or shavings.
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14
Preheat the oven to 350 degrees F.
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15
Combine the eggs and sugar together in a mixing bowl.
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16
Over simmering water, whip the eggs with a whisk until sugar is dissolved.
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17
Place the warm eggs in the bowl of an electric mixer and whip on high until ribbon forms.
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18
Fold the butter and sifted dry ingredients into the whipped eggs.
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19
Pour onto a greased, parchment lined half sheet pan and bake for 15 to 20 minutes.
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20
Cool completely.
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21
Combine the glucose and cocoa powder in a saucepan and stir over low heat until smooth.
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22
Temper in the cream and stir until cream comes to a boil.
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23
Pour over chopped chocolate.
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24
Stir until smooth.
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25
Allow to cool.
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26
Cream the butter and sugar together.
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27
Add the vanilla and eggs to combine.
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28
Add the flour, salt, and cocoa and mix until just combined and smooth.
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29
Wrap and chill for at least 2 hours.
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30
Preheat the oven to 350 degrees F.
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31
Roll out and cut into desired shapes and bake for 10 to 12 minutes.
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32
Cool.
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33
Combine the milk, cream, vanilla bean, and mint in a saucepan and set on medium heat to bring just to a boil.
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34
Combine the yolks and sugar together just before the liquid is hot.
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35
Temper the hot milk/cream into the yolks and return to the stove to cook until thickened, and the mixture coats the back of a spoon.
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36
Strain and chill completely.
