I've mentioned before that my husband Mark doesn't care for sweets as much as the average person, but there are a select few sweet treats he can't resist. One of them is brown sugar Pop-Tarts. The other is my chocolate chip cookies. And the third is his mother's chocolate mousse.
Well, after making a batch of cookies, I had a big bag of chocolate chips left over and wanted to put them to good use. Once I decided to make a mousse, I offhandedly mentioned the plan to my mother-in-law, and lucky for me, she shared her recipe and I got a chance to try something new!
The original recipe didn't call for mint, but I snuck it in because I have more mint than I know what to do with at the moment, and it sounded like a delicious idea. And so, this decadent mint chocolate mousse was born! Topped with a delicious dollop of freshly whipped cream, I truly can't think of a dessert that is more easy and elegant. The whole process of making the mousse was incredibly simple, and it will definitely come in handy for my next dinner party. No more leaping up from the table to check that the oven doesn't scorch a delicate souffle or peach pie. With this one you just set it, forget it, and then savor its heavenly-ness, spoonful by spoonful.
Mint Chocolate Mousse
Makes 4-6 servings
Printable Recipe
Ingredients
8 ounces sweet or semisweet baking chocolate, melted with 1/4 cup strong coffee
6 tbsp. unsalted butter, softened
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup instant superfine sugar
5-6 mint leaves, chopped finely, optional
Whipped cream, optional
Directions
Beat the butter into the chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface.
In a large bowl, beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff peaks are formed.
Add the chocolate mixture to the egg white bowl, and delicately fold in the cream. Gently mix in mint leaves. Distribute the mousse between 4-6 serving bowls. Cover with plastic wrap and chill several hours.
If desired, top with freshly whipped cream and garnish with mint.
Enjoy!
18 comments:
Wow...looks very creamy, chocolatey and delicious! I love that.
what a sinfully delicious chocolate Mousse...I know why your husband loves it!! way beter than poptarts
Thanks very much, Mary and Dennis!
Interesting. So did you bite into the mint leaves? I wonder how this would be if the mint leaves were infused into the heavy cream and then later drained out of the cold cream. I make my mousse pretty much like this. That spoon shot is perfect. Good job!!
Hi Memoria! No, you don't get any of the mint texture, just the taste (That is, if you chop it VERY finely). I think your idea about infusing the mint in the cream is definitely worth a try next time. A tsp. of mint extract would also do the job, I think. Or you can omit the mint altogether and still have a delicious mousse!
Mint chocolate is so luscious! This mousse looks simple and pretty quick to make – I think I need to try and make it!
Chocolate and mint are my favorite flavor combo. This is a great idea. I like Memoria's suggestion too - infusing the flavor into the cream. I was wondering if the leaves messed with the texture, but your photo looks so nice and creamy. Great idea.
This looks great! I've just been given a wonderful bouquet of herbs and wanted to make something with the mint. I think I might try infusing the cream - I'll let you know how it goes :)
Please do let me know how it goes, Emma!
This looks great! I've just been given a wonderful bouquet of herbs and wanted to make something with the mint. I think I might try infusing the cream - I'll let you know how it goes :)
Chocolate and mint are my favorite flavor combo. This is a great idea. I like Memoria's suggestion too - infusing the flavor into the cream. I was wondering if the leaves messed with the texture, but your photo looks so nice and creamy. Great idea.
Mint chocolate is so luscious! This mousse looks simple and pretty quick to make – I think I need to try and make it!
Hi Memoria! No, you don't get any of the mint texture, just the taste (That is, if you chop it VERY finely). I think your idea about infusing the mint in the cream is definitely worth a try next time. A tsp. of mint extract would also do the job, I think. Or you can omit the mint altogether and still have a delicious mousse!
Please do let me know how it goes, Emma!
Interesting. So did you bite into the mint leaves? I wonder how this would be if the mint leaves were infused into the heavy cream and then later drained out of the cold cream. I make my mousse pretty much like this. That spoon shot is perfect. Good job!!
Thanks very much, Mary and Dennis!
Wow...looks very creamy, chocolatey and delicious! I love that.
what a sinfully delicious chocolate Mousse...I know why your husband loves it!! way beter than poptarts
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