Photo: White Chocolate Mint Mousse Recipe
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Ingredients
- 9 ounces white chocolate, broken into small pieces
- 1 cup heavy cream
- *1 egg white
- 1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
- 6 fresh mint leaves, optional
Directions
Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By missmardipants_...
Elgin, 83
on February 16, 2013
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You have to be sure the melted chocolate and heavy cream and egg white are at the same temperature. If the cream and egg is cold the melted chocolate will form chips. Be sure to not over whip the cream or it will break!
Not on the fly type of dessert! Tried making it and it was a fail.
By mrsaxobeat540
london
on January 26, 2013
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I made this mousse for the royal wedding back in 2011 and I followed the recipe. It settled well, but after eating it it was very rich. You can eat only only 1 spoon and that's it. It was so good though.
By vconner76
on August 28, 2011
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I made this recipe last night and since I only had 4oz white chocolate, I used that instead of 9oz per the recipe. I think reducing the amount of white chocolate helped balance out the richness. The end result was light and refreshing, not rich at all but still satisfying and delicious!
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