Chocolate Mint Mousse
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 363 |
| pro | 4 g |
| total fat | 28 g |
| sat. fat | 16 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 163 mg |
| sodium | 35 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 20% |
| folate | 8% |
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3 oz (90 g) bittersweet chocolate, chopped
3 oz (90 g) milk chocolate, chopped
1-1/2 cups (375 mL) whipping cream
4 egg yolks
3 tbsp (50 mL) granulated sugar
Pinch salt
2 tbsp (25 mL) crème de menthe liqueur (or 1/2 tsp/2 mL mint extract)
White Chocolate Hearts
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 sa< 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 crème 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
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