Chocolate Mint Napoleon

Ingredients

1 mint sauce: 6 tbsp green creme de menthe 2 tbsp sugar 1/2 vanilla bean -- split 1 lengthwise 1 mousse: 2 large egg yolks 1/4 cup sugar 3/4 cup whipping cream -- chilled 6 oz bittersweet chocolate -- 1 finely chopped 1/4 cup clear creme do cacao 1/4 cup unsalted butter -- at room 1 temperature 1 chocolate barke: 2 oz clear hard peppermint 1 candies 12 oz bittersweet chocolate -- 1 finely chopped	Advertisements

Preparation
 
For sauce: Combine creme de menthe and sugar in small saucepan.
Scrap in seeds from vanilla bean; add bean. Stir over medium heat
until sugar dissolves. For Mousse: Whisk yolk and 1/4 cup sugar in
small bowl to blend. Bring 1/4 cup cream to simmer in heavy small
saucepan. Gradually whisk hot creme 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 do 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. For Chocolate Bark:
Line 2 large baking sheets with parchment. Finely grind mints in
food processor. Place half of chocolate in top of double boiler set
over simmering water. Stir until candy thermometer registers 115
degrees. Pour onto 1 prepared sheet. Using spatual, spread chcolate
to 1/16-inch thickness over parchment. Spinkle 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 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 atop mousse. Spread
scant 1/3 cup mousse over. Top with another bark piece.

Place dollop of mousse atop 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. ) Garnish with
fresh mint leaves. Serve napoleons with mint sauce. My note: The
picture of this recipe shows the napoleons sitting atop the mint
sauce which has been carefully spooned in swirls on to the plate.

Recipe By : Shane Gorringe, The Grill Room, Windsor Court Hotel

 

 
Servings: 4

 

Chocolate Mint Oreo Drink
Preparation : Makes one drink. Pour into blender and blend two minutes on high speed.     strongServings: 1/strong   (Upload by user)

Chocolate Mint Pie
Mix together cookie crumbs and butter: Press into 9" pie plate to make crust. Freeze 1 hour. Spread Ice Cream iun an even layer. Freeze 8 hours. Spoon whipped cream over top: Garnish with candies. Serve Immediately.     strongServings: 8/ (Upload by user)

Chocolate Mint Pinwheels 2
* One 10 oz package of Nestle Toll House Mint Chocolate Morsels; divided. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++ Melt, over hot (not boiling) water, 1/2 cup mint chocolate chips, stir until smooth. Cool to room temperature, set aside. In a (Upload by user)

Chocolate Mint Pinwheels
* One 10 oz package of Nestle Toll House Mint Chocolate Morsels; divided. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt, over hot (not boiling) water, 1/2 cup mint chocolate chips, stir until smooth. Cool to room temperature, set aside. In a (Upload by user)

Chocolate Mint Refresher
Blend ingredients until frothy. Pour over ice. Nutritional analysis per serving: 244 calories; 10.5 grams total fat (28 percent of calories from fat); 33.4 milligrams cholesterol; 42.8 milligrams sodium.     strongServings: 4/strong (Upload by user)

Chocolate Mint Sauce
1. Place chocolate and water in a deep, 1 1/2 quart, heat resistant, non metallic casserole. 2. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. 3. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Ov (Upload by user)

Chocolate Mint Snow Top Cookies 2
In small bowl, combine flour, baking powder and salt; set aside. In small saucepan over low heat, melt 1 cup mint chocolate chips. (Or, microwave chips in bowl on HIGH power 1 minute; stir. Microwave on HIGH power 30 seconds longer; stir until smooth.) In large mixer bowl, (Upload by user)

Chocolate Mint Sticks
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25 30 minutes until toothpick inserted in center (Upload by user)

Chocolate Mint Sugar Cookie Drops
* Use 1 10 oz bag of Nestles Mint Chocolate Chips in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Be (Upload by user)

Chocolate Mint Torte
Recipe by: The Cook s Book of Uncommon Recipes ISBN 0 940367 14 9 Mix chocolate cookie crumbs and melted butter/margarine. Press firmly into the bottom of an 8 inch springform pan (or use a pie pan). Bake for 7 8 mins. Cool. Use your electric mixer to prepare the fill (Upload by user)
TAG: chocolate, cream, torte, butter, ,

Chocolate Mint Truffle Cake
Chocolate Mint Truffle Cake powdered sugar Bourbon Creme Anglaise (recipe follows) Melt chocolate and butter in double boiler over low heat until chocolate melts in small bowl. Whisk together sugar, egg yolks, and mint extract until light lemon color. Add to chocol (Upload by user)
TAG: chocolate, mixture, truffle, sugar, ,

Chocolate Mint
Place peppermint tea bags in bottom of pan. Add milk and heat to just under boiling. Gently squeeze tea bags and remove. Place 1 tablespoon chocolate in each mug and pour 1 cup of hot minted milk over chocolate. Serve with fresh mint leaf on side or peppermint stick candy. (Upload by user)
TAG: chocolate, grams, percent, ,

Chocolate Mints Karin Brewer
Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.     strongServings: 6/strongb (Upload by user)
TAG: chocolate, ,

Chocolate Mints
CHOCOLATE MINTS Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by small spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.     s (Upload by user)
TAG: chocolate, mints, ,

Chocolate Mocha Cake
Cream butter; add sugar gradually and cream until fluffy. Blend in melted chocolate. Add unbeaten egg yolks, sour milk and vanilla; beat well. Add sifted flour alternately withhot coffee, beginning and ending with dry ingredients. Fold in stiffly beaten egg whites. Pour int (Upload by user)
TAG: cream, chocolate, ,

Chocolate Mocha Icing
Beat to gether with mixer the egg, salt, cocoa and coffee. Alternately add the milk and icing sugar and vanilla. This makes light, fluffy and extremely sweet icing and is fool proof. Carol Laveau s recipe.     strongServings: 6/strong br (Upload by user)
TAG: icing, ,