MINT-CHOC MOUSSE
This reduced-sugar dessert has a light mousse texture, a refreshing hint of mint and rich chocolate finish all at once - the perfect after dinner treat
Provided by Cassie Best
Categories Dessert, Treat
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 539 calories, Fat 50 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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.
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.
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
Quick and easy recipe to make. Times do not include minimum 2 hours in refridgerator. Recipe from the Hotel Royal, Lyon, France according to magazine article in my grandmother's recipe box.
Provided by Member 610488
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 596.2, Fat 51.9, SaturatedFat 31.5, Cholesterol 234.6, Sodium 46, Carbohydrate 31.2, Fiber 6.3, Sugar 17.8, Protein 8.6
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MINT CHOCOLATE MOUSSE RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine FrenchCategory DessertServings 10Total Time 2 hrs 55 mins
- 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).
- Stir in chocolate until melted. Transfer to medium bowl; refrigerate about 2 hours, stirring occasionally, until chilled.
- 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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