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
- Prep time: 30 minutes Setting time: 6 hours
- Make ahead for Christmas storing for 1-2 days in the fridge.
- Customise: adjust the type of chocolate and the addition of the extract to make it unique to you.
Why you'll love this recipe
Chocolate mint. If you're like me and absolutely adore choc mint flavours, you'll love this mousse and my chocolate mint truffles and chocolate mint cookies.
No bake dessert. Australian Christmas is hot so desserts like this and my chocolate rum balls which are no-bake are needed.
Entertaining. If you need something that will impress your guests, whip out this mousse (and maybe add on some gingerbread truffles, too)
Ingredients and substitutions
Eggs. Raw eggs are necessary in mousse recipes to get the right texture. I know a lot of people have concerns over using raw eggs in recipes, but it's actually used more commonly than you would think. If you are concerned, used pasteurised eggs.
Cooking chocolate. The better quality chocolate you use for chocolate mousse, the better the mousse will be in the end. I actually use a dark chocolate for this recipe and add the mint extract in, instead of using choc mint chocolate.
The chocolate purchased from the baking aisle of the grocery store will melt properly and smooth. Eating chocolate from the confectionary aisle can harden inconsistently and could cause your mousse to split.
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.
Mint Extract. You can find this in the baking aisle of the supermarket. It has a milder taste than mint chocolate which is why I prefer to use it in this recipe. I want the quality of the chocolate to shine with just a hint of mint flavour at the end.
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.
Whisk egg yolks together until combined.
Beat whites with sugar until firm peaks form. You should be able to lift them up with a fork and they'll stay.
Step 2: Add chocolate and butter to a microwave safe dish and heat in 10-15 second bursts until melted and smooth. Stir in between. Add mint extract.
Step 3: 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 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. Pour chocolate into cream mixture 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.
Storing mousse
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.
It will keep for up to a week in the fridge, but will be heavily deflated.
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.
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?
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It's your one-stop-shop for mains, sides and desserts
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Recipe
Recipe
Easy Chocolate and Mint Mousse Recipe
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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 mint 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 mint extract
- 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.
- Using a rubber spatula, fold egg yolks into peaks of cream, then pour in chocolate and fold.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.
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. Note 2 (Chocolate)
The better quality chocolate you use for chocolate mousse, the better the mousse will be in the end. I actually use a dark chocolate for this recipe and add the mint extract in, instead of using choc mint chocolate. The chocolate purchased from the baking aisle of the grocery store will melt properly and smooth. Eating chocolate from the confectionary aisle can harden inconsistently and could cause your mousse to split (another reason why I use mint extract in choc mint mousse). 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.
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