Chocolate pastries with mint liqueur
Description
The combination of chocolate and mint liqueur gives these pastries a unique flavor
Instructions
- 1
Step 1
1. Make the pastries. Finely chop the chocolate. Place the baking sheet on the middle rack and preheat the oven to 190 degrees. Lightly grease the baking sheet and line it with foil, leaving 5-centimeter overhangs on all sides. Grease the foil with butter. Melt the butter, chocolate, and brown sugar together in a saucepan over medium heat, stirring occasionally. Remove from heat. Add the eggs and vanilla, whisking well. Stir in the flour, cocoa powder, and salt, mixing until combined.
- 2
Step 2
2. Pour the batter onto a baking sheet and bake for about 20 minutes. Let cool completely on the baking sheet for about 1 1/2 hours.
- 3
Step 3
3. Prepare the mint cream. Chop the white chocolate and place it in a bowl. Heat the cream in a saucepan over low heat until it comes to a boil, then remove from heat. Pour the hot cream over the white chocolate in the bowl. Let it sit for 1 minute, then whisk until smooth. Add mint liqueur and mint extract, mix well, cover, and refrigerate, stirring occasionally, until thickened, about 1 hour.
- 4
Step 4
4. Prepare the chocolate cream. Finely chop the dark chocolate. Heat the cream in a saucepan until boiling, then remove from heat. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 1 minute, then whisk until smooth and homogeneous. Cover and refrigerate, stirring occasionally, until thickened, about 30 minutes. Pour the mint cream over the chilled chocolate base in a thin, even layer, spread it evenly with a spatula, and refrigerate for 30 minutes.
- 5
Step 5
5. Pour the chocolate cream over the mint cream, smooth it with a spatula, and refrigerate for 2 hours.
- 6
Step 6
6. Place the large dessert under hot water, dry thoroughly, then trim the edges, about 6 mm from each side. Cut into squares, remove the foil, and serve.