Mint Choc Mousse Recipes

WHITE CHOCOLATE MINT MOUSSE

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.

OREO MINT CHOCOLATE MOUSSE

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.

MINT-CHOC MOUSSE

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.

MINT CHOCOLATE MOUSSE

Steps:

• 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.

MINTY COCOA MOUSSE

Steps:

• In a large saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes. , Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.