*  Exported from  MasterCook II  *

                         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.  Scrape 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 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 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