I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Recipe courtesy of Nigella Lawson
Print
White Chocolate Mint Mousse
Total:
40 min
Prep:
25 min
Inactive:
15 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Prep:
25 min
Inactive:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 9 ounces white chocolate, broken into small pieces
  • 1 cup heavy cream
  • *1 egg white
  • 1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
  • 6 fresh mint leaves, optional

Directions

Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.

In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.

Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.

Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.

Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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