WHITE CHOCOLATE MINT MOUSSE
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.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 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.
OREO MINT CHOCOLATE MOUSSE
Instant pudding mix makes short work of this minty chocolate mousse. A garnish of fresh berries and minty cookie halves takes the dish to new heights.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 minutes.
- Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.
- Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 30.9 g, Cholesterol 4.9 mg, Fat 7.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 350.8 mg, Sugar 22.2 g
CHOCOLATE MINT MOUSSE
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat 1/3 cup cream in a 1-quart saucepan over low heat until hot, then whisk in chocolate with a pinch of salt until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally, about 30 minutes.
- Beat remaining cup cream with extract in another bowl using an electric mixer at medium speed until it just holds soft peaks. Add cooled chocolate mixture and beat until mousse just holds stiff peaks. Fold in 1/4 cup candy and spoon into 4 stemmed glasses, then sprinkle with remaining 1/4 cup candy. Chill until cold, about 1 hour.
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- In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot; remove from heat. Add 1/2 cup mint leaves. Cover; let stand 30 minutes. Discard mint. Return cream to simmering over medium heat.
- In small bowl, beat egg yolks with electric mixer on high speed about 3 minutes or until thick and lemon colored. Slowly beat in sugar. Gradually stir half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
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- In chilled large deep bowl, beat remaining 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold chocolate mixture into whipped cream. Spoon mousse into dessert dishes. Refrigerate until serving. Garnish with mint sprigs. Store covered in refrigerator.
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