Name: Mousse au chocolat with fresh mint cream
Prep time: 24 min
Cook time: 1 min
Total time: 25 min
Yield: 10
Ingredients: Mousse au chocolat; 2 tablespoon butter; 400 gram dark chocolate, broken up; 2 free-range eggs, beaten; 1/2 teaspoon instant espresso powder dissolved in 1 tbsp boiling water; 3 tablespoon brandy (or any good liqueur; quantity to taste); 4 free-range egg whites; 1/3 cup caster sugar; 500 millilitre cream, whipped; Mint cream; 1/3 cup fresh mint leaves (or to taste); 2 tablespoon icing sugar; 250 millilitre cream; To serve; 4 brandy snaps, broken into shards (omit if eating gluten free); edible flowers, to garnish

Mousse au chocolat with fresh mint cream

Rich chocolate and cooling mint, this dessert is so good and you can easily create a choc-orange version; just replace the mint with orange zest and a sprinkle freeze-dried mandarin.

Serves 10

Prep

24M

Cook

Marinate

Total

25M

Skip to Recipe

Ingredients

Mousse au chocolat

2 tablespoon butter

400 gram dark chocolate, broken up

2 free-range eggs, beaten

1/2 teaspoon instant espresso powder dissolved in 1 tbsp boiling water

3 tablespoon brandy (or any good liqueur; quantity to taste)

4 free-range egg whites

1/3 cup caster sugar

500 millilitre cream, whipped

Mint cream

1/3 cup fresh mint leaves (or to taste)

2 tablespoon icing sugar

250 millilitre cream

To serve

4 brandy snaps, broken into shards (omit if eating gluten free)

edible flowers, to garnish

Method

Mousse au chocolat

1.Put the butter and chocolate in a bowl and melt together over a pot of simmering water. (I’m always looking for shortcuts so sometimes use the microwave instead: microwave the bowl of butter and chocolate on High for 1 minute then let stand for 2 minutes. Gently stir softened chocolate into the butter until it has melted.)

2.Cool slightly then stir in beaten eggs, dissolved espresso powder and brandy.

3.Beat egg whites and, when they start to thicken, gradually sprinkle in the sugar while still beating. Continue beating until the ‘soft peak’ stage. Mix a little of the egg white into the chocolate mixture to loosen it, then fold in the remaining egg white. Next, gently fold the whipped cream into the chocolate mixture.

4.You can now pour mousse directly into serving glasses and refrigerate overnight (or for at least 2 hours) for a smooth finish. Or, for a more freeform mousse, pour into a large bowl, refrigerate overnight (or for at least 2 hours), then spoon into serving glasses and refrigerate a few hours before guests arrive.

Mint cream

5.Make mint cream on the day of party, no more than 3 hours in advance. Place mint and icing sugar in a bowl and blend with a stick blender (or use a small food processor). Gradually add cream until just thickened; be careful not to over-whip cream. Refrigerate until needed.

To serve

6.Serve mousse with a dollop of fresh mint cream, some brandy-snap shards and a sprinkle of edible flowers.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Mousse au chocolat

Mint cream

To serve

Related stories

Subscribe and save up to 38%