Chocolate Dipped Crème De Menthe Marshmallows Recipe Epicuriouscom

GâTEAU CHOCOLAT-MENTHE (CHOCOLATE-MINT CAKE)

Steps:

• Preheat the oven to 350°F. Generously butter a 9-inch springform pan and line the bottom with parchment.
• Melt the butter and pour it into a heatproof bowl, leaving the milky solids behind. Set aside somewhere warm.
• In a stand mixer or using handheld electric beaters, whisk the egg whites at medium speed until foamy. Add the sugar and the salt and continue to whisk until they form firm, but not dry, peaks.
• In a small bowl, lightly whisk the egg yolks until homogenous. Add the chocolate extract, if using. Pour this mixture over the egg whites and, using a rubber spatula, fold to incorporate. Set a sieve over the mixing bowl and sift the cornstarch, cake flour and cocoa powder onto the eggs. Fold these in until no streaks remain. Fold about half a cup of batter into the melted butter, then fold this butter mixture back into the batter.
• Pour the batter into the prepared pan and bake for 25 minutes, or until the surface springs back when touched and a knife inserted in the center comes out clean. Set on a cooling rack for 10 minutes before unmolding.
• Bring the water and sugar to a simmer over low heat and stir to dissolve sugar. Remove from heat and add the mint leaves. Allow to steep for around 20 minutes before removing the mint.
• Place the egg whites in one bowl and the confectioners' sugar in another. Dip each mint leaf into the egg whites, then hold the leaf above the bowl for a few seconds to let any excess egg drip off. Next, dip the leaf into the sugar. Give it a little shake to let any excess fall away. Place the leaf on a parchment-lined baking sheet and set aside to dry. If your kitchen is hot or humid, place in an oven on the lowest setting and turn off the oven. Let the leaves dry out as the oven cools.
• In a stand mixer or using handheld electric beaters, whip the cream until it is billowy. Sprinkle with the confectioners' sugar and whisk to incorporate. Drizzle with whatever source of mint you are using and whisk to incorporate.
• Bring ¾ cup of the cream to a boil and immediately pour over the chocolate. Allow the chocolate to melt for a minute, then whisk to create a smooth ganache. Set aside to come to room temperature. This shouldn't take more than about 10 minutes. If it gets too cold, it will start to solidify, which you don't want. If that happens, warm it up a tiny bit-just enough that it stirs easily.
• In a stand mixer or using handheld electric beaters, whip the remaining cream until you see soft, but structured, peaks. Stir a third of this whipped cream into the ganache to lighten it, then fold the remaining ganache into the whipped cream with a rubber spatula. Use immediately.
• Slice génoise into two horizontally. Brush both halves of the génoise with the mint syrup. Allow to absorb. Repeat. And repeat a third time. Set aside for 10 minutes.
• Slather the bottom layer with the whipped chocolate ganache. Cover with the top layer. Ice this with ganache. Decorate by creating a border of candied mint leaves.
• Serve with a generous dollop of the mint Chantilly.

CREME DE MENTHE MOUSSE

Steps:

• Melt marshmallows in creme de menthe in top of double boiler. Cool thoroughly. Fold in whipped cream.
• Pour into mold or freezing tray and freeze about 3 hours with temperature at lowest setting. When firm, return controls to normal temperature and let ripen until time to serve. Unmold and serve with fresh strawberries or chocolate shavings.