Chocolate mint napoleon

 
                          Chocolate Mint Napoleon*
 
 Recipe By     : Shane Gorringe, The Grill Room, Windsor Court Hotel
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chocolate
                 Desserts And Sweets            
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Mint Sauce:
    6      Tablespoons   Green Creme De Menthe
    2      Tablespoons   Sugar
      1/2                Vanilla Bean -- split lengthwise
                         Mousse:
    2      Large         Egg Yolks
      1/4  Cup           Sugar
      3/4  Cup           Whipping Cream -- chilled
    6      Ounces        Bittersweet Chocolate -- finely chopped
      1/4  Cup           Clear Creme Do Cacao
      1/4  Cup           Unsalted Butter -- at room temperature
                         Chocolate Barke:
    2      Ounces        Clear Hard Peppermint Candies
   12      Ounces        Bittersweet Chocolate -- finely chopped
 
 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.
 
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 NOTES : Bon Appetit, September 1994, pg. 72