Easy Chocolate and Mint Mousse Recipe
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With the smoothness from the dark chocolate and the hint of mint from the extract, this will be your favourite Christmas dessert this year!
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
Note 1 (Eggs)
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.
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.
Nutrition
Calories: 404kcalCarbohydrates: 24gProtein: 8gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 167mgSodium: 86mgPotassium: 301mgFiber: 3gSugar: 17gVitamin A: 746IUVitamin C: 0.2mgCalcium: 63mgIron: 4mg
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