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White Chocolate Mint Mousse Recipe

White Chocolate Mint Mousse

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Average Rating:

Total Reviews: 7

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  • 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.

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  • 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.

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  • 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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  • on May 03, 2008

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    I'm not a huge white-chocolate fan, but thought I'd give this a try. Unbelievably easy and very very rich--but I had taken Nigella's advice and made small portions for everyone (used some champagne glasses and it was absolutely perfect--very classy, understated, and a refreshing way to end a dinner. If you can, do include the mint leaves--it's a really nice finishing touch!

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  • on December 23, 2007

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    This dessert is quick and easy to make. They can be put into little 2 oz. disposable cups for a party. So light and refreshing.

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  • on November 17, 2007

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    The white chocolate made this too sweet for me, but I made it again using semi-sweet chocolate and it was fantastic! Peppermint is very festive for the Christmas holidays, so I'll be making this again using the semi-sweet chocolate.

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  • on November 17, 2007

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    Very rich but surprisingly refreshing.

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