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Chocolate Mint Mousse

Chocolate Mint Mousse


  • 7 oz of semi sweet chocolate. i used 7 squares of cocoaplanet cocoa mint
  • 4 egg yolks
  • 1 tsp vanilla
  • 3 tbs sugar
  • 2 cups of whipping cream
  • extra whipping cream for topping
  • mint crystals
  • chop the chocolate into pieces and set it aside.
  • whip the egg yolks, sugar, and a pinch of salt together in a metal bowl and set it aside.
  • heat 3/4 of a cup of cream in a pot.
  • when the cream is hot, slowly drizzle it into the metal bowl full of egg yolk mixture.
  • keep stirring while you do this, otherwise you
  • will
  • have scrambled eggs and not a custard base for the mousse.
  • some mousses, (meese, mice, moussi??) are made with a gelatin base instead of eggs. here is one recipe. i didn't use gelatin in this mousse as one of the vegetarian guests does not eat gelatin and i didn't want to take a chance experimenting with agar agar on this particular recipe. i had my hands full with momo and rice paper wraps.
  • once the cream and egg mixture is well whisked in the metal bowl
  • pour it back into the pot.
  • now it's time to cook the custard.
  • keep the heat on medium low and stir it constantly. it's ready when your thermometer reads 160 degrees.
  • usually i just eyeball custard and consider it done when it coats the spoon thickly, but if you want to be technical, it's 160 degrees you're looking for.
  • when the mixture has reached 160, pour it through a fine strainer into a bowl.
  • add in the vanilla.
  • melt your chocolate pieces, either in a glass bowl in the microwave at half power for about 3 to 5 minutes. (take it out every minute or so to stir it) or as i did, in a metal bowl over a pot of boiling water.
  • when the chocolate has melted (it doesn't take long) blend it into the custard.
  • you want to whisk this stuff until it's smooth and glossy then set it aside to cool.
  • when it's cooled (also happens fast) start whipping the cream.
  • whip 1 and 1/4 cups of cream into barely stiff peaks.
  • okay, now here's a confession. i was whipping and then decided to check on my hand blender. so, i turned it off and lifted it out of the bowl to examine it. i then decided to start whipping again, holding it near my face i turned it on. alan said he saw that was what i was going to do but couldn't believe i would actually do it. i wound up covered in whipped cream.
  • that's after cleaning up. so, nobody's perfect.
  • take the whipped cream and whisk about 1/4 of it into the mousse well. this will lighten the color and make it easier to work with.
  • gently fold the rest of the whipped cream into the mixture...
  • ...until it's all folded in.
  • spoon the mousse into individual serving glasses, cover them in plastic wrap and chill for at least 7 hours. i made mine the day before the oscars, which was one less thing i had to do. much appreciated as this is a great make ahead dessert.
  • the one thing i didn't do was the individual glasses.
  • this recipe serves 8
  • . i doubled it and then put it all into one large bowl, which i then spooned into individual servings as i don't have 16 all of one kind of glass.
  • before serving whip some unsweetened cream.
  • place a dollop on top of each mousse and then sprinkle the whipped cream with crushed mint crystals.
  • the result is a light and fluffy cocoa mint mousse.
  • postscript
  • what have i learned from this oscar experience
  • ? i will never again serve momo to an army of people when there's something i want to see on tv. but this cocoa mint mousse is a big time keeper and i'm very eager to try it with some other of cocoaplanet's chocolate flavors. i'm truly hooked on the stuff. thanks to marx foods for the mint crystals and cocoaplanet for the delicious chocolate!!
  • coming up next spring is nearly here, and it's fresh, green and healthy time again. follow along on twitter @kathygori