Mint chocolate mousse pots
- Preparation and cooking time
- Total time
- + setting
- Easy
- Makes 6
Ingredients
WHITE CHOCOLATE MINT LAYERS
- 100g white chocolate, finely chopped
- 100ml double cream, plus extra to serve (optional)
- 3/4 tsp peppermint extract
- a few drops green food colouring (gel pastes are best)
CHOCOLATE MOUSSE LAYERS
- 100g dark chocolate (65-70% cocoa solids), chopped
- 3 tbsp whole milk
- 2 large eggs, whites and yolks separated
- 60g caster sugar
- 200ml double cream
Method
- STEP 1
Make the mint layers by putting the white chocolate in a bowl and the cream into a small pan. Over a medium heat bring the cream to a simmer then pour over the chocolate, along with the peppermint extract and the green colouring. Mix until smooth, then put aside for 30 minutes or until cooled slightly.
- STEP 2
To make the chocolate mousse, put the dark chocolate in a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until melted. Remove the bowl from the heat and stir in the milk. Put aside to cool slightly.
- STEP 3
Whisk the egg whites until foamy then slowly pour in the sugar while continuing to whisk until the mixture holds soft peaks. In a separate bowl, whisk the cream until soft peaks.
- STEP 4
Mix the egg yolks into the cooled dark chocolate mixture then fold in the double cream followed by the egg whites.
- STEP 5
To assemble, pour a little of the mint layer into the bottom of 6 small glasses (about 200ml) and swirl so it levels out. Put the glasses in the freezer for 10 minutes or until the layer is set. Top with 2 tbsp of the mousse mixture and carefully spread into an even layer. Freeze for 10 minutes as before.
- STEP 6
Repeat this layering process until all the mousse is used. Refrigerate the finished desserts for a few hours or overnight until ready to serve. You can serve them as they are or with a little dollop of whipped cream, if you like.