Mint Chocolate Mousse Recipes

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:

• 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:

• 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:

• 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.