Chocolate mint napoleon - bon appetit

Yield: 4 servings

Measure Ingredient
6 tablespoons Greem creme de menthe
2 tablespoons Sugar
½ \N Vanilla bean, split lengthwise
2 larges Egg yolks
¼ cup Sugar
¾ cup Chilled whipping cream
6 ounces Bittersweet (not unsweetened) or semisweet chocolate, finely chopped
¼ cup Clear creme de cacao
¼ cup (1/2 stick) unsalted butter, room temperature
2 ounces Clear hard peppermint candies
12 ounces Bittersweet (not unsweetened) or semisweet chocolate, finely chopped

MINT SAUCE

MOUSSE

CHOCOLATE BARK

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.

FOR MOUSSE: Whisk yolks and ¼ C sugar in small bowl to blend. Bring ¼ C cream to simmer in heavy 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 ½ C 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 processor. Place half of chocolate in top of double boiler set over simmering water. Stir until candy thermometer registers 115'F. 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 ⅓ C mousse over bark. Place another bark piece atop mousse. Spread scant ⅓ C mousse over. Top with another bark piece. Place dollop of mousse atop chocolate and top with any smaller bark pieces, standing pieces uptight. Repeat with remaining bark and mousse. (Can be made 6 hours ahead. Cover, chill) Serve napoleons with sauce.

SHANE GORRINGE, THE GRILL ROOM, WINDSOR COURT HOTEL, NEW ORLEANS Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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