Chocolate Mousse Recipe with Peppermint

Mint chocolate mousse pots

  • makes 6
  • Easy

Want to serve individual desserts to your guests this Christmas? Try our creamy chocolate and peppermint pots for an impressive way to finish your dinner party

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Try these mint chocolate mousse pots, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

*This recipe is gluten-free according to industry standards

This layered mint chocolate mousse pots recipe is created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “Chocolate and mint is one of those combinations that always feels right at Christmas, and this mousse verges on the addictive.”

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Ingredients

WHITE CHOCOLATE MINT LAYERS

  • white chocolate 100g, finely chopped
  • double cream 100ml, plus extra to serve (optional)
  • peppermint extract 3/4 tsp
  • green food colouring (gel pastes are best) a few drops

CHOCOLATE MOUSSE LAYERS

  • dark chocolate (65-70% cocoa solids) 100g, chopped
  • whole milk 3 tbsp
  • eggs 2 large, whites and yolks separated
  • caster sugar 60g
  • double cream 200ml

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.

Check out more of our impressive Christmas dessert recipes

Speculoos cheesecake

Nutritional Information

  • Kcals 505
  • Fat 40.6g
  • Saturates 24.1g
  • Carbs 27.9g
  • Sugars 26.6g
  • Fibre 1.3g
  • Protein 6.1g
  • Salt 0.2g
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