Candied Mint:
1 bunch fresh mint
2 large egg whites
About 1 cup granulated sugar, for coating

Parfait:
5 ounces bittersweet chocolate, finely chopped
2 cups heavy cream, divided
1/2 cup plus 1 rounded tablespoon granulated sugar
1/4 cup water
5 large egg yolks

Chocolate Sauce:
1/3 cup unsweetened alkalized cocoa powder
1 ounce bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3/4 cup water

Make the candied mint:
1. Remove the large leaves from the mint. If desired, reserve 10 small sprigs for garnish; reserve the remaining mint for another use.
2. Preheat the oven to 200 degrees F (or to Warm, depending on the oven). Line two large baking sheets with parchment paper.
3. In a shallow bowl, gently whisk the egg whites. Spread the sugar in another shallow bowl. Dip the mint leaves one at a time in the egg whites, shaking off the excess, then dip in the sugar, turning to coat well on both sides, and place on the baking sheets in a single layer.
4. Bake the leaves until thoroughly dry and crisp, 3 to 4 hours. Let cool completely on the baking sheets on wire racks, then transfer to an airtight container until ready to use.

Make the parfait:
5. Coarsely chop he candied mint; set aside.
6. Lightly grease a 9 1/4 by-5 1/4-by 2 3/4-inch metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of
the pan.
7. Place the chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of the cream to a gentle boil over medium heat. Pour the hot cream over the chocolate and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. Transfer the ganache to a large bowl and set aside.
8. In a chilled large bowl, using a handheld electric mixer set at medium
speed, whip the remaining 1 1/2 cups cream until soft peaks form. Cover
and refrigerate.
9. In a heavy small saucepan, combine the sugar and water and bring to a boil over medium-low heat, stirring constantly until the sugar dissolves. Using a clean pastry brush dipped in warm water, wash down the side of the pan to remove any sugar crystals. Raise the heat to medium-high and boil the syrup for 8 to 10 minutes, or until it registers 249 degrees F on a candy thermometer. Meanwhile, when the syrup reaches 235 degrees F, start preparing the egg yolks.
10. In the 4 1/2-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the egg yolks for about 5 minutes, until thick, pale and
almost tripled in volume.
11. When the syrup registers 249 degrees F, immediately remove it from the heat. While beating the egg yolks at medium speed, gradually pour the syrup
in a slow, steady stream near the side of the bowl onto the yolks. Continue beating for 5 to 8 minutes, until the mixture is completely cool.

 
Featured Archive Recipes:
Chocolatier's Chocolate Mint Terrine
Chocolatier's Tiramisu Parfaits
Chocolatier's Chocolate Terrine with Espresso Sauce
Chocolatier's Death by Chocolate Sundaes
Chocolate Ice Cream Collection
Frozen Peach and Amaretti Soufflés
 

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Index - Miscellaneous Dessert Recipes