There's just something about the combination of chocolate and mint that sends a calming feeling throughout my body. If you're looking for an easy summer dessert, then this easy chocolate and mint mousse recipe should be on your list.
The combination of chocolate and mint seems to be either loved or hated. It's something that can really divide a group of people and have them arguing over whether or not it's like combining chocolate and toothpaste.
I'm on team LOVE choc mint.
The first time I made this was for a recipe test for a group of friends who had come over for dinner. I didn't get the texture right the first or second time (the taste was AAAAAAMAZING), but, after some trial and error, the third time was perfect and I want to help you get the best texture for chocolate mousse too.
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Chocolate mint mousse ingredients and substitutes
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 (another reason why I use mint extract in choc mint mousse).
Butter. I use a good quality unsalted butter for this recipe. You could use salted butter or a vegan version, but the texture might not be perfectly mousse-like.
Thickened 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.
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 easy choc mint mousse
- Eggs
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. - Chocolate
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.
- Cream
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.
- Fold
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.
- Refrigerate
Divide mixture into 4 glasses or dessert pots and refrigerate for at least 6-8 hours.
Storing your chocolate and mint mousse recipe
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.
You could also use these dessert pots or dessert cups for plating up.
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.
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Choc Mint Mousse Recipe
Recipe
Easy Chocolate and Mint Mousse Recipe
Ingredients
- 3 eggs room temperature (See Note 1)
- 125 g dark cooking chocolate See Note 2
- 1 tablespoon butter room temperature
- ½ cup thickened cream room temperature (See Note 3)
- 3 tablespoon caster sugar
- 1 teaspoon mint extract
Instructions
- Separate egg whites and egg yolks (See Note 4) and place in two separate bowls. Whisk yolks together. Beat whites with sugar until firm peaks form.
- 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.
- 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.
- 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.
- 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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