Chocolate Mint Napoleons

  • serves 12
Anna Olson
Anna Olson Sugar


8 Ratings
Directions for: Chocolate Mint Napoleons


Chocolate Mint Wafers

¼ cup unsweetened coconut

¼ cup sugar

¾ cup all purpose flour

½ cup chocolate cookie crumbs

¼ cup cocoa powder, sifted

¼ tsp fine salt

½ cup unsalted butter, cut into pieces and chilled

3 large egg yolks

1 tsp vanilla extract

cocoa powder, for rolling dough


2 egg whites

3 cup icing sugar, sifted

1 tsp pepeprmint extract

Raspberry Coulis

1 pint fresh raspberries, washed

¼ cup sugar

1 lemon, juice and zest


raspberries, for garnish

fresh mint, for garnish


Chocolate Mint Wafers

1. Preheat oven to 350 degrees F. and line baking trays with parchment.

2. Pulse coconut, sugar, flour, cookie crumbs, cocoa and salt in a food processor (just to grind the coconut a bit). Add butter and pulse until crumbly. Add yolks and vanilla and pulse until dough just starts to come together.

3. On a work surface, lightly dusted with cocoa, roll out wafer cookies ¼-inch thickness. Cut out wafer cookies with a 1 ½-inch cookie cutter, re-rolling dough. Place wafer cookies on baking tray, one inch apart and bake for 8 to 10 minutes until cookies lift easily from tray. Allow to cool while preparing filling.


1. Beat egg whites until foamy, then slowly add in 2 ½ cups icing sugar on low speed. Add peppermint extract and increase speed to high. Beat for 3 minutes, until filling has body, but is still soft. Adjust with additional icing sugar, if needed.

Raspberry Coulis

1. Add raspberries, sugar and zest and juice of lemon to blender or food processor. Puree until smooth. Strain.


1. Spoon or pipe between filling between 3 chocolate mint wafers per serving. Garnish plate with the raspberry coulis, raspberries and fresh sprig of mint.

See more: Dessert, Chocolate, Citrus, Herbs, Bake, Eggs/Dairy, Fruit, Valentine's Day

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