Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 6 Tbsp. Green Creme De Menthe
- 2 Tbsp. Sugar
- 1/2 x Vanilla Bean -- split Lengthwise
- 2 lrg Egg Yolks
- 1/4 c. Sugar
- 3/4 c. Whipping Cream -- chilled
- 6 ounce Bittersweet Chocolate -- Finely minced
- 1/4 c. Clear Creme Do Cacao
- 1/4 c. Unsalted Butter -- at room Temperature
- 2 ounce Clear Hard Peppermint Candies
- 12 ounce Bittersweet Chocolate -- Finely minced
Direcciones
- For sauce: Combine creme de menthe and sugar in small saucepan. Scrap in seeds from vanilla bean; add in bean. Stir over medium heat till sugar dissolves. For Mousse: Whisk yolk and 1/4 c. sugar in small bowl to blend.
- Bring 1/4 c. cream to simmer in heavy small saucepan. Gradually whisk warm creme into egg mix. Return mix to same saucepan. Stir constantly over medium-low heat till custard thickens, about 1 minute (Don't BOIL).
- Reduce heat to low. Add in chocolate, creme do cacao and butter and stir till smooth.
- Pour into large bowl. Refrigeratetill cold, stirring occasionally, about 15 min. Beat 1/2 c. cream in small bowl to stiff peaks. Fold cream into chocolate mix. 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 till candy thermometer registers 115 degrees. Pour onto 1 prepared sheet. Using spatual, spread chcolate to 1/16-inch thickness over parchment. Spinkle half of grnd candies over half of chocolate. Fold parchment in half to seal candies in chocolate. Repeat with remaining chocolate and candies.
- Cover and refrigerate1 to 24 hrs. Peel parchment off chocolate bark. Break or possibly cut each sheet of bark into 6 irregular pcs, reserving any small pcs for garnish. Place 1 bark piece on plate. Spread scant 1/3 c. mousse over bark. Place another bark piece atop mousse. Spread scant 1/3 c. mousse over. Top with another bark piece.
- Place dollop of mousse atop chocolate and top with any smaller bark pcs, standing pcs upright. Repeat with remaining bark and mousse. (Can be made 6 hrs 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 that has been carefully spooned in swirls on to the plate.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 1066 | |
| Calories from Fat 763 | 72% |
| Total Fat 89.91g | 112% |
| Saturated Fat 55.17g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 50mg | 2% |
| Potassium 1105mg | 32% |
| Total Carbs 79.77g | 21% |
| Dietary Fiber 21.5g | 72% |
| Sugars 39.55g | 26% |
| Protein 18.7g | 30% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
