This recipe for Mint-Choc Mousse is very simple and quick to put together. We love chocolate mousse but most of the recipes we have are rich, solid and sweet. This one is light and fluffy, very similar to the ones you buy in a supermarket but with the preservatives missing. It has very little fat in it too so would be a good sweet treat for those on a diet. It can be increased in volume easily so if you need to make for a larger number of portions increase by one egg white and 25g chocolate per person. Try to avoid chocolate with bits in or a cream filling.
Makes enough for 4 portions
Link to measurement conversion chart
Ingredients
- 100g Mint flavoured dark chocolate, such as “Lindt Dark Mint Intense”, chopped
- 3 Large egg whites
- 1 tbsp caster sugar
- 150ml double cream whipped – optional
You will also need
- 4 ramekins or White wine glasses
- A heat proof mixing bowl
- a mxing bowl
- a hand or electric whisk
Method
- Set aside a teaspoon of chopped chocolate, melt the remaining chocolate in a bowl in a microwave, or over a saucepan of simmering water, and allow to cool slightly
- Whisk the egg whites until they form soft peaks
- Add the sugar to the whipped egg whites and beat until combined.
- Fold in the melted chocolate until evenly distributed.
- Evenly distribute between the serving dishes
- If desired pipe the top with a little whipped cream
- Sprinkle the top with the reserved chocolate to decorate.
- Refrigerate until needed, at least 20 mins
Serving suggestions and variations
- For a bit of extra decoration top off with a spring of fresh mint
- If you don't like mint, use plain unflavoured chocolate then incorporate 25g of chopped white chocolate and crushed cardamom seeds.
- Try other flavoured chocolate such as orange, salted caramel or ginger.
- For a small party dessert try piping the mousse into shot glasses, it makes a little go a long way.
- Want to make it more adult use plain chocolate and try adding a little of your favourite liquor, rum or brandy.
- Instead of topping with whipped cream, pour a little double cream on top and sprinkle some cocoa powder over.
- For a bit of extra decoration top off with a spring of fresh mint
Acknowledgements
The original recipe came from BBC good food magazine. The original recipe used plain unflavoured chocolate and incorporated 25g of chopped white chocolate and crushed cardamom seeds but we weren’t keen on the texture or flavour. However with a little experimenting the Mint Choc version gets a big thumbs up from us and our friends.
You might also like to try these recipes from our collection;
- For an easy prepare ahead sharing starter Tony's Prawny eggs a perfect solution,
- A Traditional English Cream Tea is a lovely treat at any time of the year
- for using up a few of those extra egg yolks try our extra rich Vanilla Ice-cream.
We hope you have enjoyed these recipes
Happy eating!