Easy Chocolate and Mint Mousse Recipe
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Light chocolate mint mousse made with dark chocolate, whipped cream and a controlled amount of mint extract. Portion into individual glasses and chill overnight for an easy make-ahead Christmas or entertaining dessert.
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
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. 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.
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.
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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