1cupsemisweet or bittersweet chocolate chips, I used 1 cup chopped bittersweet chocolate
½cupdry roasted almonds, chopped (They use salted roasted almonds, but I couldn't find these so I used dry roasted but added flakey salt to the recipe below)
In a glass jar, muddle the mint leaves into the heavy cream. Chill, covered overnight or up to 24 hours.
Up to a day in advance, make the chocolate mousse. Place ¾ cup of the chocolate chunks in a glass measuring cup. Fill a large skillet halfway with water and heat to a low simmer. When the water is simmering, turn off the heat and place the measuring cup in the water. Stir the chocolate with a rubber spatula until just melted. Remove from heat.
Use a fine-mesh sieve to strain the infused heavy cream into the the bowl of a stand mixer with the whisk attachment (or a large bowl with a hand mixer). Press to get as much cream out of the mint as possible. Beat the cream on high for about 1 minute, until soft peaks form. Pour in the melted chocolate and continue beating for several seconds until pillowy and fully combined.
Divide the mousse into 4-6 small glasses or bowls and chill in the refrigerator for about an hour. Wash the stand mixer and whisk attachment well.
Make the meringue. As close as possible to serving time, return the skillet of water to just barely a simmer. In the bowl of the stand mixer (or a heatproof bowl if using a hand mixer), combine the egg white, cream of tartar, and sugar. Hold the bowl just touching the warm water and stir with a wooden spoon until the sugar is dissolved and the mixture is fully combined and no longer gritty, about 2 minutes (be careful not to cook the eggs!).
Move the mixing bowl to the stand mixer with the whisk attachment. Beat the mixture on high for about 4 minutes, then sift in the matcha. Beat for another minute until it is bright green and glossy with stiff peaks.
Assemble the parfaits. Top each glass of mousse with a handful of almonds and a pinch of flakey salt, then divide the remaining ¼ cup chocolate chunks between the glasses. Use a small spatula to top each jar with meringue and form it into fun peaks.
Use a kitchen torch to brown the outside of each meringue for a few seconds and serve immediately.
Notes
I only had larger dessert cups, so I made four servings. It's such a rich dessert that I think 6 servings is perfect if you've got the right cups!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.