Chocolate Mousse, Orange Tarragon Ice Cream, and Citrus Meringue Napoleons
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 0 minutes
This is a fancy and fun dessert that’s great for after a big meal. Don’t be put off by all of the component recipes, as you can make them in advance. First, you can make the ice cream as much as a month in advance and keep it frozen. Next, prepare the almonds a few days in advance and store in an airtight container. The day before you plan to serve, make the mousse and refrigerate. You can make the meringues the day before or the morning of your dinner, and wrap them well in plastic wrap, and store in an airtight container until you are ready to serve; don’t make them too far in advance or they will lose their lovely crispness. (When you are making the meringues, if you wish, double the citrus dust recipe and use half as a garnish for these napoleons.) After dinner, assemble the napoleons, garnish, and sit back and listen to the yums.
2 cups Orange Tarragon Ice Cream
Dark chocolate curls, for garnish, optional (see Kitchen Tips)
Orange segments for garnish, optional
Citrus dust (see Citrus Meringues recipe) for garnish
- Pour the almonds into a food processor (if you have a small one or a small bowl attachment, use it now) and pulse until they are coarsely chopped, with large and small pieces. Reserve.
- Place 1 meringue on a dessert plate and scoop about 2 tablespoons of the mousse onto it. Place another meringue on the mousse and top it with a scoop of the ice cream. Repeat with the remaining meringues, ice cream, almonds and mousse to make 8 napoleons.
- Scatter a generous portion of almonds on top and around the napoleon and sprinkle with orange dust. Garnish the napoleons with dark chocolate curls and/or orange segments, if using. Serve immediately.
- There are several ways to make chocolate curls, but the easiest way is to start with a block of good-quality chocolate. (Not a bar, but a block; you’ll see why in a minute.) With a wide vegetable peeler, shave paper-thin curls of chocolate from the bar and use as garnish.