The "After Eight"

Yield: 16 servings.

Crunchy Chocolate Mousse

1. Combine the milk chocolate, dark chocolate and pâte cacao in a bowl; microwave until melted. Reserve somewhere warm.
2. In a stand mixer, whip the egg yolks until light in colour and ribbon-like. Meanwhile, place the sugar and water in a small saucepan over high heat and bring to a boil; cook to soft-ball stage (245°F / 118°C).
3. With the mixer still running, carefully stream the hot sugar syrup into the yolks; keep whipping until fluffy but still warm.
4. In a large bowl, quickly fold a quarter of the whipped cream into the chocolate, taking care not to let it seize, then fold in the whipped yolks. Fold in the remaining cream until the mousse is streaky, then fold in the dark chocolate pearls to finish. Reserve in the refrigerator.

Mint Marshmallows

1. Soak the gelatin sheets in an ice bath until soft, about 5 minutes; squeeze out excess water and reserve in a cool place.
2. Prepare a quarter sheet tray with nonstick spray and parchment paper.
3. Blend the mint leaves, egg whites, sugar and mint extract on high until the mint is broken down and the mixture is green. Transfer to a bowl set over a bain-marie and warm to 140°F; add the gelatin.
4. Once the gelatin has melted, strain through a fine chinois, pressing out as much liquid as possible, and whip on high in a stand mixer until fluffy (just before it starts to ribbon). Pour into the prepared tray and refrigerate until set.
5. Punch out quarter-sized discs with a ring cutter and reserve.

Devil's Food Cake

1. Preheat the oven to 325°F (163°C). Prepare a quarter sheet tray with nonstick spray and parchment paper.
2. Sift the flour, baking powder, baking soda and cocoa powder together; reserve.
3. Whip the egg and sugar until pale and ribbon-like; add the mayonnaise and whip until combined. Add the flour mixture and mix until a batter forms, then mix in the water.
4. Pour the batter into the prepared tray and bake for 12–16 minutes, until the cake pulls away slightly from the edges. Let cool.
5. Punch out quarter-sized discs with a ring cutter and reserve.

Mint Chocolate Spray

1. Melt the cocoa butter and dark chocolate together in a bain-marie; add the mint extract and emulsify with an immersion blender. Keep warm.

Assembling the "After Eight" Stones

1. Using a pastry bag, divide the mousse between 16 moulds. Push in a disc of mint marshmallow, then a disc of Devil's Food Cake, flush with the top of the mould. Scrape off any excess mousse and freeze overnight.
2. Unmould the next day and keep the stones in the freezer until ready to spray.
3. Place the unmoulded stones on an inverted sheet tray lined with parchment.
4. Strain the Mint Chocolate Spray through a fine chinois and pour into a chocolate sprayer or paint gun.
5. Quickly spray the stones until they take on a velvety appearance; return to the freezer to store, or the refrigerator to thaw before plating.

Chocolate Sponge Cake

1. Blend the milk, egg whites, oil, salt and sugar on high until smooth; add the flour and cocoa powder and blend until combined. Refrigerate overnight.
2. Pour the batter into a whipped-cream (siphon) gun and charge with two chargers, shaking between charges.
3. Cut a slit in the bottom of paper cups; fill each cup one-third full with batter from the siphon. Microwave each for 30 seconds.
4. Immediately invert the cups as they come out of the microwave so they don't collapse; cool at room temperature.

Chocolate Crumb

1. Preheat the oven to 325°F (163°C). Sift the flour and cocoa powder together.
2. Cream the butter, sugars and salt together; add the flour mixture and mix until a dough forms.
3. Break the dough onto a sheet tray lined with a silicone mat and bake, breaking it up every 5–10 minutes, until fully cooked. Let cool.
4. Grind in a food processor to a sandy consistency; reserve.

Branca Menta Ice Cream

1. Combine the whole milk, cream, condensed milk and salt in a saucepan and bring to medium heat. (The source text is cut off at this point — the remaining churning steps and the addition of the Fernet Branca Menta were not captured.)

Plating

1. Place an "After Eight" stone on the left side of the plate. Tear the chocolate sponge cake into 3 pieces and place 1 below and 2 above the mousse.
2. Spoon some chocolate crumb around the mousse and sponge cake; place a quenelle of Branca Menta ice cream on the crumb next to the mousse. Garnish with mint leaves and serve immediately.