Chocolate Mint Mousse
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 363363 cal |
| pro | 4 g4g pro |
| total fat | 28 g28g total fat |
| sat. fat | 16 g16g sat. fat |
| carb | 24 g24g carb |
| fibre | 1 g1g fibre |
| chol | 163 mg163mg chol |
| sodium | 35 mg35mg sodium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 66 iron |
| vit A | 2020 vit A |
| folate | 88 folate |
White chocolate hearts add glamour for Valentine's Day. This custard method creates the smoothest, most luxurious mousse ever. It was inspired by chef Joseph Chan of The Fairmont Royal York hotel, who garnishes it with a chocolate mint leaf and a dab of whipped cream.
Ingredients
- 3 oz bittersweet chocolate , chopped3 oz bittersweet chocolate, chopped
- 3 oz milk chocolate , chopped3 oz milk chocolate, chopped
- 1-1/2 cups whipping cream 1-1/2 cups whipping cream
- 4 egg yolks 4 egg yolks
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- Salt Salt
- 2 tbsp creme de menthe 2 tbsp creme de menthe
- White Chocolate Hearts Recipe White Chocolate Hearts Recipe
- Mint leaves Mint leaves
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet and milk chocolates, stirring occasionally. Set aside.
In small saucepan, heat 1/2 cup (125 mL) of the cream over medium-high heat just until tiny bubbles form around edge of pan.
Meanwhile, in separate heatproof bowl, whisk egg yolks, sugar and salt ; slowly whisk in hot cream. Place bowl over saucepan of gently simmering water; cook, stirring, until custard is 160°F (71°C) and thick enough to coat back of spoon, about 5 minutes. Remove from heat.
Add chocolate mixture and cr? de menthe; whisk until combined. Place plastic wrap directly on surface; let cool.
In separate bowl, whip remaining cream; fold one-quarter into chocolate mixture. Fold in remaining whipped cream. Spoon into dessert cups. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) Garnish with White Chocolate Hearts and mint leaves.
Source : Canadian Living Magazine: February 2006
Related content
-
Mocha Mousse Cake
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean...
-
Dark Chocolate Bûche de Noël
A traditional holiday recipe, this popular Yule log is a cinch to make in stages, ready to...
-
Classic Chocolate Soufflé
A puff of gossamer served with a flourish, now that's a souffle. This dark chocolate souffle...
-
Warm Cinnamon Chocolate Sauce
This sauce is the perfect partner for vanilla or coffee ice cream.
