Mint Mousse Recipes

Steps:

• With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn't burn. Set aside to cool for 10 mins.
• Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
• Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
• Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.

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.

Steps:

• Chop the chocolate into small pieces and put into a bowl.
• In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat. Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool.
• Bring the water in the saucepan back to a simmer.
• In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes.
• Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
• In a small saucepan, bring about 1 inch of water to a simmer.
• Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes.
• Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
• Whip cream to soft peaks.
• Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls.
• Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream.
• To layer the mousse, divide 1/2 of the Chocolate Mint Mousse between six individual goblets. Spoon all of the mint mousse on top.
• Make a final layer using the remaining Chocolate Mint Mousse.
• Refrigerate until set, at least 2 hours.
• Recipe can be prepared and refrigerated 1 day ahead.

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.

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.

Steps:

• In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool.
• Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks.
• In a separate larger bowl, beat the whipping cream until stiff peaks form.
• Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste.
• Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold.
• Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.

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.

Steps:

• Have ready a serving bowl with at least a 6-cup capacity.
• In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
• Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
• Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
• In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
• Increase the speed to medium high and beat until firm peaks form, about 1 minute.
• Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.