Description
Why settle for ordinary when you can make a mousse that’s light, creamy, and bursting with minty chocolate flavor?
Ingredients
Units
Scale
- 300g white chocolate
- 300g dark chocolate (70% cacao)
- 300g Whole Nut chocolate
- 750ml cream (whipped to stiff peaks)
- 8 eggs (separate yolks and whites)
- Aero Peppermint Bubbles
Instructions
- Use a big microwave-safe bowl and toss in all the chocolate.
- Microwave on 70% power for about 2 minutes.
- Once it’s mostly melted, stir it with a wooden spoon until it’s silky smooth.
- Let it cool for a bit, you don’t want scrambled eggs in your mousse!
- Stir the egg yolks and about three-quarters of the whipped cream into the melted chocolate.
- The mix should look rich and dreamy.
- Whip the egg whites until they’re fluffy and hold stiff peaks.
- Fold half of the egg whites into the chocolate mixture.
- When it’s looking well-combined, gently fold in the rest.
- The key here is to mix until the whites disappear, but don’t go overboard, you want to keep that airiness.
- Spoon your mousse into fancy little glasses or one big bowl.
- Top it off with Aero Peppermint Bubbles for that minty pop of flavor.
- Pop it in the fridge to set.
- When you are ready to serve, add a dollop of that leftover whipped cream to each portion. Pure bliss.
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
