This chocolate mint mousse is a light, creamy dessert made with dark chocolate, whipped cream, eggs and just enough mint extract to give it a fresh finish without overpowering the chocolate. It can be prepared ahead, portioned into individual glasses and chilled overnight, making it especially useful for Christmas or dinner-party desserts.
There's just something about the combination of chocolate and mint that sends a calming feeling throughout my body. I know some people think it's like brushing your teeth with toothpaste (I am not in that camp), but if you're a lover of the flavour like me then this easy chocolate and mint mousse should be on your list to make. I've made it a heap for friends and finally got the texture JUST right so you can enjoy it too.
TL;DR
- Serves: 4
- Prep time: 30 minutes Setting time: 6 hours
- Make ahead the day before and refrigerated
- Storage: refrigerate immediately and keep cold because it contains uncooked egg
- Customise: adjust the type of chocolate and the addition of the extract to make it unique to you.
Jump to:
Why you'll love this recipe
Make-ahead. Prepare the mousse the day before and let it sit in individual glasses, which makes dessert one less thing to think about when entertaining.
No oven. This is especially useful for Australian Christmas when the oven is usually already occupied-or it is simply too hot to turn it on again. Pair it with my no bake choc mint truffles to continue the mint vibe.
Individual portions. Serving in glasses or small dessert pots means no slicing or plating once everyone is ready for dessert.
Ingredients and substitutions
Eggs. Traditional mousse uses uncooked egg for its light, airy texture. For the safest option, use pasteurised eggs or pasteurised egg products (most Australian liquid eggs are pasteurised), particularly if serving anyone pregnant, very young, elderly or immunocompromised.
Cooking chocolate. Choose a good-quality dark chocolate that melts smoothly and has a cocoa percentage you enjoy eating. A chocolate around 55-70% gives a rich mousse without becoming too bitter; very high-cocoa chocolate will produce a firmer, more intense result.
Baking chocolate is convenient because it is formulated for melting, but a good-quality eating chocolate can also work if it melts smoothly.
Thickened cream. You want to use pure cream, thickened cream or heavy cream that is suitable for whipping (the label will normally tell you). Don't use non-fat or skim cream as these don't provide as fluffy a texture.
Peppermint Extract. I prefer using plain dark chocolate and adding mint extract separately because it gives me more control over the final flavour. Peppermint chocolate can vary a lot between brands and can easily overpower the mousse, whereas extract lets you keep the chocolate as the main flavour and add mint gradually. You can find this in the baking aisle of the supermarket.
How to make choc mint mousse
Step 1: Separate egg whites and egg yolks and place in two separate bowls. You can use an egg white divider to do this, or using the two halves of the shell, move the yolk back and forth over a bowl until the whites are all gone.
Step 2: Whisk egg yolks together until combined.
Beat whites with sugar until stiff peaks form. It should hold its shape when the whisk is lifted but still look smooth and soft. Stop before it becomes grainy
Step 3: Add chocolate and butter to a microwave safe dish and heat in 10-15 second bursts until melted and smooth. Stir in between. Add peppermint extract (start with a little bit as you can always add more later). Set aside to cool.
Step 4: Add cream to a large bowl that has been cooled in the freezer. Using a hand mixer or stand mixer, mix on high speed until peaks form and you can flip the bowl over without the mixture falling out.
Step 5: Using a rubber spatula, fold egg yolks into cream. Take a spoonful of the cream and mix together with the chocolate mixture, then pour it in and fold. Add beaten egg whites to the chocolate mixture and fold until incorporated.
Step 6: Divide mixture into 4 glasses or dessert pots and refrigerate for at least 6-8 hours.
Lauren's Top Tips
Let chocolate cool. Let the melted chocolate cool until it is still fluid but no longer hot to the touch before folding it into the cream. If it is too hot, it can deflate or melt the whipped cream; if it becomes too cool, it may seize into small chocolate flecks.
Fold into cream. Fold a small spoonful of whipped cream into the chocolate mixture first to reduce the risk of the chocolate seizing when it hits a large quantity of cold cream.
What toppings can I add?
So many! Here are some ideas:
- whipped cream
- grated chocolate
- crushed peppermint chocolate
- crushed candy cane
- fresh mint leaves
- chocolate curls
- cacao nibs
- cocoa powder
Add crunchy toppings just before serving so they do not soften in the fridge.
Storing mousse
This is best made the day before serving (also because you've got to let it sit for at least 6 hours). It is best eaten within 24 hours for the best texture, but can be stretched to up to 48 hours but you may notice some deflating. If you use pasteurised eggs, you can stretch this window out a little further.
You can store chocolate mint mousse in the refrigerator for about 2 days before you begin to notice a dramatic decrease in aeration. You can keep it as one in a large bowl, or divide it up into separate bowls or cups before refrigerating.
I like serving mine in stemless wine glasses as they're large enough that you can get your spoon all the way in without getting frustrated.
Frequently Asked Questions
Chocolate mousse can split for a few reasons, mainly due to temperature imbalances:
Overheating the chocolate. If you heat the chocolate too much, the fat in the cocoa butter can separate from the solids, causing the mousse to become oily and grainy.
Adding cold ingredients too quickly. When incorporating cold whipped cream or egg whites into the warm chocolate mixture, the temperature difference can cause the fat to solidify and the mousse to split.
There are a couple of culprits for lumpy mousse:
Over-mixing the egg whites. While whisking the egg whites to stiff peaks is necessary for volume, over-mixing can make them tough and create lumps in the mousse.
Unevenly melted chocolate. If the chocolate isn't fully melted before incorporating the other ingredients, you might end up with lumps of unmelted chocolate in the finished mousse.
Using the wrong chocolate. If you use eating chocolate instead of chocolate designed for baking/cooking, you could end up with lumps. You want to make sure you're using high quality chocolate with a high percentage of cocoa (60% at the very lowest).
This is why I opt to use mint extract for this easy chocolate and mint mousse recipe instead of mint chocolate. It offers a smoother texture, while keeping the flavour from the mint.
Yes! Chocolate mousse can be made ahead of time and stored in the refrigerator for 24-48 hours without it deflating too much. This makes it perfect for preparing desserts in advance for Christmas.
Mint extract can go from subtle to toothpaste surprisingly quickly, so I recommend starting with the amount listed and tasting the melted chocolate mixture before adding more. Different brands vary substantially in strength.
If you want stronger mint flavour, increase it a few drops at a time rather than adding another full teaspoon.
Other Christmas Recipes you'll love!
Or, you can have a browse through my Christmas recipe category for more delicious eats.
Do you want more Christmas Recipes?
I have put together a Christmas Recipes E-Book with over 35 recipes and guides on cooking specifically focused on Christmas to help you put your best entertaining food forward.
It's your one-stop-shop for mains, sides and desserts
You can download this my Christmas Recipe E-Book to have the recipes on hand at all times!!
Ready to put your best entertaining foot forward? Check out more here!
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Recipe
Easy Chocolate and Mint Mousse Recipe
Save Recipe
Ingredients
- 3 eggs, room temperature (See Note 1)
- 125 g (4 ½ oz) dark cooking chocolate, See Note 2
- 15 g (1 tablespoon) butter, room temperature
- 125 ml (½ cups) thickened cream, room temperature (See Note 3)
- 35 g (3 tablespoon) caster sugar
- 1 teaspoon peppermint extract
Instructions
Prepare
- Place a bowl in the freezer (this will be used to beat the thickened cream to make it fluffy.
Make Mousse
- Separate 3 eggs whites and egg yolks (See Note 4) and place in two separate bowls. Whisk yolks together. Beat whites with 35 g (3 tablespoon) caster sugar until firm peaks form.
- Add 125 g (4 ½ oz) dark cooking chocolate and 15 g (1 tablespoon) butter to a microwave safe dish and heat in 10-15 second bursts until melted and smooth. Stir in between. Add 1 tsp peppermint extract (if you're unsure about the peppermint flavour, start with a smaller amount and adjust after tasting later).
- Remove bowl from freezer and add 125 ml (½ cups) thickened cream. Using a hand mixer or stand mixer, mix on high speed until peaks form and you can flip the bowl over without the mixture falling out. This will take approx. 5 minutes.
- Using a rubber spatula, fold egg yolks into peaks of cream. Once incorporated, add a small spoonful to the chocolate mixture and then add it into the cream (this helps stop the chocolate from seizing when added to hot cream.
- Add beaten egg whites to the chocolate mixture and fold until incorporated.
- Divide mixture into 4 glasses or pots and refrigerate for at least 6-8 hours. Store in the fridge for up to 24 hours (they can last for up to 48 hours but earlier the better for best texture).
Notes
It's easier to separate the eggs when they're cold, but you want to wait until they're at room temperature to fluff. If you're concerned about raw eggs, use pasteurised or pasteurised egg products. Note 2 (Chocolate)
I use baking chocolate because I find that it melts better without babysitting. You can use regular eating chocolate, but you'll need to watch it a bit closer in the microwave. Note 3 (Cream)
You want to use cream that is suitable for whipping. Don't use non-fat or skim cream as these don't provide as fluffy a texture. You want to use pure cream, thickened cream or heavy cream. Check the label to see if it can be whipped. Note 4 (Separating eggs)
You can use an egg white divider to separate eggs, or using the two halves of the shell, move the yolk back and forth over a bowl until the whites are all gone.
Leave a Reply