Creme De Menthe Mousse Recipes

HEATHER'S CREME DE MENTHE CAKE

Steps:

• Preheat oven to 325. Grease and flour a 10" Bundt pan.
• In a large bowl, combine cake mix and pudding mix.
• Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes at high speed. Pour batter in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool for 10 minutes in the pan, then invert onto the serving dish.
• Prick top and sides of cake.
• Spoon glaze over top and brush onto sides of cake.
• Allow to absorb glaze. Repeat until all glaze is used up.
• Sprinkle fine peppermint dust on top of cake.
• Glaze:.
• In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil, and continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in 1/4 cup Creme de Menthe or Irish Cream.

CHOCOLATE MINT MOUSSE

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.

CREME DE MENTHE MOUSSE

Steps:

• Melt marshmallows in creme de menthe in top of double boiler. Cool thoroughly. Fold in whipped cream.
• Pour into mold or freezing tray and freeze about 3 hours with temperature at lowest setting. When firm, return controls to normal temperature and let ripen until time to serve. Unmold and serve with fresh strawberries or chocolate shavings.