Mint Chocolate Whipped Cream Recipes

CHOCOLATE MINT WHIPPED CREAM

Steps:

• Whip cream till peaks form.
• Add extract and chocolate sauce.

CHOCOLATE MOUSSE WITH PEPPERMINT WHIPPED CREAM

Steps:

• Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken and are lighter in color, about 3-4 minutes.
• Meanwhile, in a medium saucepan over medium heat warm up ½ cup heavy cream.Add a splash of the warm cream to the whisked egg yolks and stir gently. (We are shocking the eggs so they don't get too hot too fast and scramble.)Add the eggs with the rest of the milk into the saucepan. Cook mixture until thickened, 2 minutes, stir constantly.
• Take off of the heat and stir in chocolate until melted.
• Meanwhile, add the remaining ½ cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks, 2-3 minutes.
• Very carefully fold the whipped heavy cream into the chocolate mixture. Divide the chocolate mousse between two bowls or glasses. You could also make 4 smaller portions if you prefer.Place in the refrigerator for 2-3 hours to set.
• Before serving top with the peppermint whipped cream and your choice of topping. Some of my favorites include: Mint Oreos, Andes Mint Candies, Chocolate Shavings, or Candy Canes.
• Add cream and sugar to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks 2-3 minutes. Add in a couple drops of peppermint extract or more to taste. Serve on top of the chocolate mousse.

MINT CHOCOLATE WHIPPED CREAM

Steps:

• Add the sugar and mint leaves to a mortar and grind them.
• Add the egg whites and the mint and sugar mixture to a bowl. Whisk them using a hand mixer.
• Add the whipping cream to a bowl and whip it.
• Melt the chocolate bar using bain-marie technique: Chop the chocolate bar and add it to a heatproof bowl. Place the bowl over a cooking pot filled halfway with water over medium heat. Bring the water to a boil, while at the same time stirring constantly until all the chocolate melts.
• Remove the bowl from heat and add the water to the chocolate while mixing. Also, add the whisked eggs and whipped cream and combine everything. Refrigerate for 30 minutes.
• Transfer the chocolate cream into a piping bag and fill 4 cups with it. Grate some white chocolate on top and sprinkle some chopped and roasted pistachio.

MINT WHIPPED CREAM

Steps:

• Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.